Reprinted from The Blood Type Diet Website (

Portobello Mushroom Pizza


Using large portobello mushroom caps, you can make the ultimate grain-free mushroom pizza!

  • large portobello mushroom caps, stems removed
  • tomato sauce or No-Tomato Tomato Sauce
  • fresh mozzarella slices, or any grated cheese as desired
  • fresh or dried herbs--oregano, basil, etc
  • sliced or crumbled turkey or lamb sausage
  • fried crumbled turkey bacon
  • sauteed onions, garlic, peppers, etc
  • fresh grilled pineapple
  • Anything you put on a pizza, you can use here.
How to make it:
  1. Preheat the oven to hot/220C/425F/Gas Mark 7.
  2. Rub the caps gently with a damp paper towel to clean them, then place gill side up on a foil-lined cookie sheet.
  3. Bake for about 7 minutes.
  4. The caps will give off some juice; drain them, pat them dry and top with whatever you wish.
  5. Return them to the oven and bake until cheese is melted and bubbly, or for several minutes to heat the toppings through.
  6. Serve hot!
    They are about the same size as a single slice of regular pizza, but as filling as a mini-pizza in my experience, so make amounts accordingly)