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Grilled Portobello Pizzas with Chicken Sausage, Spinach and Sundried Tomatoes

portobello pizzas, grilled pizza, pizza on the grill, low carb pizza, paleo pizza

Portbollo mushrooms are the perfect vehicle for your favorite pizza toppings and make for a light, low carb personal pizza.

I’m always looking for a low-carb way to do my favorite dishes. With these pizzas, you get all the cheesy and sausage goodness without all the extra calories and bread from pizza. They’re a great vehicle for whatever toppings you prefer- I used a mixture of cheese, chicken sausage, spinach and sun dried tomatoes. Paired with a salad, these are filling as a main course but they are also a great appetizer served on their own or cut into smaller portions. These only need a few minutes on the grill and this recipe can easily be made in the oven as well.


Assembling the pizzas: sauce, cheese and toppings….


  • 4 large Portobello Mushrooms caps, stems removed
  • 8 oz cheese- mozzarella, provolone or your favorite Italian cheese
  • 1 12 oz package Chicken sausage (like Aidells or Al Fresco Natural)
  • 1 cup marinara sauce
  • 1 tbsp chopped sundried tomatos (optional)
  • 1/4 cup spinach leaves (optional)
  • 1 tbsp fresh

    basil torn into small pieces


Preheat a grill to medium heat. While the grill is heating up, prepare the pizzas: Rinse and dry the portobello caps. Layer 2 tbsp of marinara sauce on each mushroom, with the bottom facing up. Next, add 2 slices cheese to each cap. Once the grill is heated up, grill sausage until charmarks form on both sides. Meanwhile, put the mushrooms on a large double layer piece of foil. Place the mushroom pizzas/foil on the grill and heat until the cheese is fully melted and sauce begins to bubble (about 6-8 minutes).

Remove the mushrooms and sausage. Slice the sausage and layer on top of the pizzas. Sprinkle the chopped sun dried tomatoes, spinach and basil on the pizzas. Pair with an arugula salad for a perfect light personal pizza!

Other pizza recipes you might like:

BBQ Chicken Pizzas

Mini Caprese Pizzas

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8 Responses to Grilled Portobello Pizzas with Chicken Sausage, Spinach and Sundried Tomatoes

  1. thespicequarter September 26, 2012 at 8:16 am #

    What a great idea, thanks!

  2. Larry September 26, 2012 at 9:47 am #

    Nice looking lite meal Robyn – I don’t know why we don’t grill more portabellas

  3. Krystal September 26, 2012 at 12:07 pm #

    Fantastic! Although I’m totally a carb girl, I still want to give these a try.

  4. Chris September 26, 2012 at 7:32 pm #

    I have no problems with carbs but I’d totally eat this just for the kick butt taste!

  5. Jenn's Food Journey September 28, 2012 at 7:14 am #

    I’ve been so busy lately, I’m finally catching up on blog posts… and look what I stumbled upon … YUM! Love portobello anything! I’ve had them as burgers before, but never used them as a base in pizza. I’m loving this!!

  6. Kingsford Grills October 3, 2012 at 5:47 am #

    Oh my god! That looks absolutely delicious! Very clever with the mushroom as bottom.

  7. Alyssa Ast November 6, 2012 at 11:13 am #

    This looks great! I’m going to have to give it a try. Glad to find your blog. You have some excellent info on here. I’ll be stopping by again for sure

  8. edinburghpizza December 5, 2012 at 7:37 am #

    Oh!! This looks so yummy!!! I can’t control to eat this….

    portobello pizza

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