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Serves 4


  • 8 large portobello mushroom caps
  • 1 (15-oz)  can pizza sauce
  • 2 tsp dried Italian herbs
  • 2 cups shredded mozzarella cheese
  • 1 medium bell pepper, seeded and diced
  • 4 medium scallions, thinly sliced
  • 6–8 oz pepperoni, chopped
  • Thinly sliced fresh basil, for serving


  1. Preheat the oven to 375 F. Line a large baking sheet with parchment paper. Set aside.
  2. Using a spoon, carefully scrape the gills out of the mushroom caps and discard. Place the caps gill-side up on the prepared baking sheet. Layer each cap with about 1/4-cup sauce, 1/4-tsp Italian herbs, 1/4-cup cheese, and equal amounts of bell pepper, scallions, and pepperoni.
  3. Bake for about 15 minutes, or until the portobellos are tender and the cheese has melted. Serve garnished with with sliced basil