Portabella Mushroom Pizza Satisfies that Craving

Bette's vegan portobello pizza and some cheesy

There’s something about ‘shrooms that speaks of Autumn to me. Perhaps it’s their meaty heft and deep, rich flavors.  Yet somehow, I didn’t mind feasting on these when we ate them in Bend, Oregon this summer. These vegetarian, gluten-free mushroom pizzas  are simple to whip up and would be a blast for teens to take charge of.  Chef Bette Fraser makes them both with and without cheesy toppings, making them flexible as a main or side dish for vegans and kosher keepers alike.

Read more about my culinary adventures in Bend here. And if you’re heading to those parts, consider contacting Bette for local culinary walks, cooking classes, or for her Chef’s services. She’s at the Well Traveled Fork.

If you imagine changing up the toppings, be sure to share your inspirations in the comments section below. I would love to see your photos on FB , too.



Portabella Mushroom Pizza (dairy or vegan)

4 mains

Portabella Mushroom Pizza (dairy or vegan)

Bette Fraser, Chef and Owner of the Well Traveled Fork in Bend, Oregon baked these for my crew when we visited this summer. One nosher requested dairy free. Simple enough, and still satisfying!


  • 4 portabella mushrooms
  • olive oil
  • 1 15 ounce can cannellini beans, drained
  • 1 sprig rosemary
  • 1 cloves garlic, minced
  • 3 roma tomato, seeded and chopped
  • salt and pepper, to taste
  • 1 cup fontina cheese, grated


  1. Wipe off the mushrooms and remove the stems. Chop the stems and set aside.
  2. Carefully remove the dark gills (I use a grapefruit spoon, which makes easy work of it).
  3. Place the caps on a baking sheet lined with parchment paper.
  4. Drizzle a bit of olive oil on to the caps.
  5. Preheat the oven to 400°.
  6. In a medium skillet, heat a couple of tablespoon of olive oil.
  7. Add the rosemary sprig to season the oil.
  8. Add the minced garlic and the reserved chopped mushroom caps and saute.
  9. Add the drained beans and cook for a few minutes until warm. (You can mash them a bit too). Add the chopped tomatoes and season with salt and pepper.
  10. Remove the rosemary and divide the mixture between the mushrooms caps.
  11. Sprinkle with the grated cheese (or not) and bake in the oven for about 10-12 minutes or until piping hot.
  12. Serve immediately.


  1. Shrooms have always been my “za” topping of choice. It’s a goto road towards pizza deliciousness. Great post! I’ve been told… “You used to be boring, now your such a ‘fungi’!” Thanks to you and your delectable inspiration, I know why.

  2. Makes my mouth water! I’ve got a thing for cannellini too so combining it with portabello mushrooms sounds delicious. It’s also good brain food for vegetarians like me looking for our minerals.

  3. Thanks Liz-l love mushrooms during any season. I will try this recipe with the kids. We look forward to hearing about your culinary adventures in Italy.

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