Portobello Mushroom Cap Pizzas

Portobello Mushroom Cap Pizzas


  • 2 large portobello mushroom caps
  • 1 clove of garlic
  • 1 package of frozen chopped spinach *if desired
  • MID'S Meatless, Mushroom & Garlic or Tomato Basil Pasta Sauce
  • Shredded mozzarella cheese


Turn oven on to broil. Or if using a toaster oven (even easier!), adjust setting to broil.

To prepare mushrooms:

Lightly wipe or brush the top side of the caps to remove any remaining dirt. Scrape the gills and stem away from the bottom of the cap with a large spoon. Discard gills and stem.
Rub each side of mushroom cap with the cut side of a clove of garlic. Place caps, bottom side down, on a foil-lined baking sheet. Lightly coat with a drizzle of olive oil, salt and pepper.
Broil for 2-3 minutes. Flip caps, drizzle with olive oil, salt and pepper. Broil with top side down for 2 minutes.
Remove caps from oven, spread MID'S Sauce in the cavity of the bottom side of the cap, top with cooked spinach (or any other topping), sprinkle with mozzarella cheese. Broil for another 2-3 minutes, until cheese starts to brown and get bubbly. Remove from oven. Let sit for 1 minute & then enjoy!

To prepare spinach topping:

Lightly sauté ½ of a package of the frozen spinach in a skillet with 2 teaspoons of olive oil and 1 chopped garlic clove, salt and pepper.
Use for pizza topping. Reserve other ½ of package of spinach for another use or make 4 portobello mushroom caps instead of 2.

Parent's Tip:

We love this for toddlers and all other picky eaters. By calling it "pizza" they're automatically sold...and we get the iron-rich goodness of spinach, the lycopene benefits of tomatoes, the dairy and calcium benefits of cheese, and the heartiness of the mushrooms in their tummies.

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Featured Sauce

Italian Sausage and Peppers

Using our top-selling Italian Sausage sauce as a base, we add four varieties of fresh peppers, chunky tomatoes and sliced onions, and let it simmer for three hours to get this wonderfully versatile sauce.