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Grilled Portobello Mushroom Pizza is a fun treat when you want to grill something besides meat. This is an easy vegetarian recipe that you’ll make time and time again.

lifting a grilled portobello mushroom pizza with cherry tomatoes and basil off of the grill — Ready for a Healthy, Fun 20 Minute Portobello Mushroom Pizza? I Am!

Contents hide

1 🍄 Preparation

2 🔥 Grilling Instructions

3 📌 Items to Note

4 💡 Recipe Tips

5 Grilled Portobello Mushroom Pizza

Have you tried to make pizza out on the grill? It is oh-so good and I love so many things about it, but sometimes I want pizza but I would like it to be healthier and also quicker to make. Unless we have meal-prepped the sauce and the dough, it can take more time than I’d like on busy weekends. That is where the Grilled Portobello Mushroom Pizza comes in!

This grills so fast it will make your head spin. Really, it will. The best part is I barely miss the dough (great for those of you on a keto diet)! The portobellos are so hearty and delicious that you aren’t left craving the pizza dough at all. If you find it hard to believe, test it out!

🍄 Preparation

Since we use a Big Green Egg, we need some extra time to get the charcoal up to temperature. If you are using a gas grill, these are the times I envy you!

Step One: While the BGE is heating up, remove the gills out of the underside of the mushroom. It scrapes out really easy with a spoon. Just gently scrape and pull the spoon towards you and the dark brown mushroom gills will come right out.

Showing a Spoon scraping out the fins or gills of the mushroom — Gently Scrape our the fins/gills from the underside of the mushroom

Step Two: Once you have taken out all of the gills, brush the mushrooms with the olive oil/herb spread on both sides. The olive oil will soak in immediately and you will be left with the feeling you didn’t add it at all. No worries. You can either add more or leave it be. The herbs add that amazing taste. The olive oil will help the mushroom not stick to the grill.

Brush Both Sides of the mushroom with an olive oil and herb mixture. The herbs add a lot of flavoring — Brush with an olive oil and herb mixture

🔥 Grilling Instructions

Step One: Bring the grill to 350 degrees and set it up for indirect heat. On the Big Green Egg, I added the plate setter. On a gas grill, turn off the burners immediately under the area where you will place the mushrooms.

Step Two: Add the mushrooms to the grill upside down. You want the rounded top of the mushrooms facing up like in the photo below. Grill these for five minutes and remove them from the grill.

Grill the Portobellos upside down for a few minutes first. Note the herbs and olive oil on the mushroom cap — Start by grilling the Portobellos upside down first

Step Three: Turn the portobellos over on a sheet pan. Now it’s time to add the sauce. We used a no-cook sauce this time. You can use this one or the one that we used in our Grilled Pizza recipe or any family favorite you already have! We used a couple of tablespoons for each mushroom but that is a personal taste. Top with cheese and sliced cherry tomatoes.

Note: Wait until after it comes off the grill to add the fresh basil. If you add the basil before it grills, it will discolor.

Add Basil to make it a Margherita — Add Basil after you grill if you don’t want the leaves to discolor

Step Four: Place the portobellos back on the grill and let it cook until the cheese is thoroughly melted. It took me about five more minutes.

Step Five: Remove them from the grill and serve!

Use a Grilling spatula to remove the portobello mushroom pizza after it is fully cooked — Remove from the Grill when the Cheese is Melted

📌 Items to Note

You can eat the gills of the mushrooms. If you cook with them, they may turn your food a murky brown color. We always take ours out but the decision is yours. Removing the gills also frees up space for the sauce and cheese – and who doesn’t want more of that?

Add other toppings before placing back on the grill — Add other toppings to the portobello mushrooms

💡 Recipe Tips

I love a great no-cook sauce that is ready in minutes. This one is almost not worth writing about as you are adding the herbs, tomato sauce and tomato paste together and whisk together. That is it.

I prefer to use as many fresh vegetables as I can, as I have found that the canned varieties can taste salty if you aren’t careful.

If you like this recipe for pizza, make sure to try our Grilled Pizza recipe here. It is made using homemade dough and homemade sauce but it is such a delicious recipe. I don’t want you to miss it!

If you have non-mushroom lovers in your house, you can make a similar version by making the base be tomatoes like we did in the Grilled Tomatoes with Mozzarella. We used the same herb spread on this recipe as well – because it is THAT good.