Portabella Mushroom Pizza Satisfies that Craving

Portabella Mushroom Pizza Satisfies that Craving

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.


  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.

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