We had friends over for dinner. She has a multitude of health problems which restricts what she can eat. The thought of going out to dinner with her was way too painful. So I invited them for dinner.

Aside from a multitude of limitations – the biggest was salt. She is on not just a low salt – but a – are you kidding me – super low salt diet.

There are a number of Portobello Pizza recipes on line. Here is my mashed together one.

Portobello Mushroom Pizza!


  • 1 cup shredded Mozzarella Cheese – (I had to shred my own to find one low salt enough for her.)
  • 1/4th cup Parmesan & Romano Cheese
  • 1 can Diced Tomatoes
  • 1 cup red wine
  • 4 Portobello Mushrooms
  • 2 Green Onions Chopped – I used Vedalia onions – about one cup chopped.
  • 2 Tbsp Italian Seasoning – a mix with no salt.
  • 4 Cloves Garlic – shaved.
  • 2 Tbsp Olive oil or more.
  • Fresh Basil Leaves
  • Pepper – Salt (used none this time) – ground red pepper to taste.
  • Optional: Mushrooms, bacon, sausage olives – whatever makes you happy.


Chop and Mix all the Ingredients accept the Cheese…save that for later. Add Olive Oil to pan and bring to a Med-High heat. Add the Mix and simmer until it is almost a pudding like consistency. I simmered it for close to an hour.

While that is simmering….take a spoon and GENTLY scrape out the middle of the Mushrooms – that includes removing the stems and the “gills,”

Cover Baking sheet with foil  and lightly spray with Olive oil spray.

Spray the caps with olive oil. Bake the mushroom caps face side down for 8 minutes at 375. If you have a rack they can sit on – even better – helps them dry out a bit.

Fill the caps with the tomato mixture. Then add the Mozzarella cheese and top with a sprinkle of Parmesan cheese. Top with chopped fresh basil.

Bake for 20+ minutes at 375.