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Mushroom Cap Pizza Bites are an easy, low-carb appetizer perfect for pizza lovers that you can easily customize.
Craving pizza? Mushroom pizza bites are a game-changer! They pack all the cheesy goodness of your favorite pizza with a fraction of the carbs.
They're a nod to pizza night, which rolls around at my house every Friday. If you serve them as an appetizer, I guarantee you will eat fewer slices of pizza!
You can stuff them with your favorite toppings, like pepperoni or sausage. But this simple four-ingredient recipe is perfect for mushroom pizza lovers.
For another delicious and simple option, try stuffed mushrooms with cream cheese. And round out the pizza party with a tray of Parmesan cauliflower bites.
Ingredient Notes
Here's what you'll need to make this mushroom pizza caps recipe:
- White button mushrooms - Baby bella mushrooms work great, too. Use portobello mushrooms for larger-sized mushroom pizza.
- Pizza sauce - Marinara, tomato sauce, or spaghetti sauce can be used instead.
- Shredded mozzarella cheese
- Spinach or basil - Stack, roll, and cut into thin slivers.
Other topping ideas: tomatoes, onion, peppers, pepperoni, ham, sausage, black olives, and pineapple—just about any topping you enjoy on a traditional pizza works. The key is to finely dice the ingredients.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Directions with Pictures
Follow these steps to make easy and delicious stuffed mushroom pizza bites:
Step 1. Brush dirt off the mushrooms with a damp towel or scrub brush. Pop out the mushroom stems and scoop out the membranes in the middle. A small measuring spoon is the perfect size for small mushrooms.
Step 2. Use a pastry brush to lightly brush the outsides of the mushroom caps with olive oil. Bake in a 400°F oven for about 10 minutes. The mushrooms should be tender but firm. Pour the juices that pool in the center of each mushroom out before filling it with pizza sauce and toppings.
Step 3. Add your favorite sauce to the center of the mushroom. The amount will vary depending on the mushroom size and how much you like sauce.
Step 4. Place spinach or basil strips over the sauce and sprinkle with shredded cheese. Broil for a few minutes to melt the cheese.
Top Tip
For best results, do not clean the mushrooms under running water. Mushrooms absorb water very easily, and the final stuffed mushroom turns out soggy.
Storage
Store leftover mushroom pizza bites in an airtight container in the refrigerator for about 3 days. To reheat in the oven, cover with foil to prevent them from drying out, and cook for about 10-15 minutes in a 350°F oven.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Mushroom Cap Pizza Bites
Ingredients
- 8 ounces white button mushrooms or baby bella
- 1 Tablespoon olive oil
- ¼ cup pizza sauce
- 10-15 baby spinach leaves or basil leaves
- ½ cup mozzarella cheese shredded
Instructions
- Preheat oven to 400°F.
- Brush dirt from mushrooms with a damp cloth or brush, and pop out the stems. Scoop membranes out with a small spoon.
- Use a pastry brush to lightly brush the outsides of the mushroom caps with olive oil.
- Bake for 10 minutes. Mushrooms should be tender, but still firm. Pour any pooled juices out of the center of the mushrooms.
- Remove mushrooms from oven and change setting to broil.
- Stack about 5 spinach or basil leaves, roll them, and cut into thin strips. Repeat with remaining spinach leaves.
- Spoon pizza sauce into the mushroom caps. (The amount will vary based on the size of the mushroom.)
- Top pizza sauce with spinach leaves and mozzarella cheese.
- Return mushrooms to the oven and broil for about 2 minutes or until cheese is melted.
Michelle says
I have been missing my pizza on this low carb diet but these pizza mushrooms hit the spot! Easy to make with easy ingredients. Will be making these weekly, thank you!
Marjory Pilley says
I’m so glad you enjoyed them.
Lizzy says
These were so easy to make and my hubs loved them. We added some chopped pepporini and they were delicious.
Liz says
Oh, wow! What a yummy twist on stuffed mushrooms. I could never resist that melty cheese! YUM!