Pizza-Baked Portabella with Seared Beef & Pepperoni

A roasted portabella cap piled with browned beef and garlicky mushrooms, topped with tomato sauce, melted mozzarella, and pepperoni that crisps at the edges, then baked until bubbling.

dinner · 1 servings · per serving: 295 cal, 25 g protein, 10 g carbs, 18 g fat

Ingredients

• 1 large portabella mushroom cap, stem removed, gills scraped out
• 46 g 85% lean ground beef
• 4 white mushrooms, thinly sliced
• ¼ cup canned tomato sauce
• 40 g part-skim mozzarella, shredded
• 5 slices sliced pepperoni

Steps

1. Heat the oven to 400°F and line a small baking sheet with parchment.
2. Season 1 cap portabella cap on both sides with a pinch of salt and pepper, then roast it gill-side up for 10 minutes. Pour off any liquid that pools in the cap.
3. While the cap roasts, heat an 8-inch skillet over medium-high heat and add 46 g ground beef, breaking it into small pieces. Cook for 4–5 minutes until browned, seasoning with salt and pepper.
4. Add 4 medium mushrooms white mushrooms and 1 minced garlic clove to the beef and cook for 4 minutes, until the mushrooms give up their liquid and it cooks off.
5. Stir a pinch of dried oregano and red pepper flakes into ¼ cup tomato sauce.
6. Spoon the beef and mushroom mixture into the roasted cap and spread 2 tbsp tomato sauce over it.
7. Scatter 40 g mozzarella on top, spoon on the rest of the sauce, and lay 5 slices pepperoni over everything.
8. Bake for 10–12 minutes, until the cheese bubbles and the pepperoni curls and crisps at the edges.
9. Let it rest for 2 minutes, then top with torn fresh basil and serve.

Shared by Matthew on 2026-10-11