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Portabella Mushroom & Garlic White Pizza

Ah mushrooms, I can't count the different ways that I love you. My passion has led me right out into the forests of Vancouver Island to forage for wild Chanterelles, and I'm always looking for new ways to incorporate any and all varieties into my cooking.

When Fresh wrote to me recently and asked if I'd be interested in experimenting with some of their beautiful varieties, I was thrilled. And when the box of Portabellas and white button mushrooms arrived at my door, shipped straight to me from Pennsylvania, I was inspired. And since they arrived on a Friday, which is Pizza Night at my house, that inspiration went straight to inventing a unique pizza to showcase the Portabellas. The result - a decadent Portabella Mushroom & Garlic White Pizza.

Portabella mushrooms are the 'steak' of the 'shroom family and they grill like a dream, with a thick texture giving great bite and chew, and mouth-watering meaty flavour and colour. Surprisingly, the Portabella is also packed with Vitamin B, antioxidants, potassium, copper and phosphorus and only 22 calories per mushroom.

Although the recipe below might sound and taste like a decadent, indulgent pizza with its creamy, buttery garlic sauce, it's actually made with milk rather than cream and enhances the steak-esque flavour of the Portabellas really well without too much richness.

Fresh has a great online store for their products, allowing fungus lovers to order just-picked, fresh Pennsylvania mushrooms delivered right to their door at the peak of freshness year-round.You can even buy someone else a mushroom delivery as a present - a great gift idea for the hard-to-buy-for foodie in your life.

Thanks so much for sharing your exceptional product with me, Fresh! More 'schroomy recipes to come...

Portabella Mushroom & Garlic White Pizza


1 large fresh pizza dough ball (try my Simple Pizza Dough recipe) or a large pre-cooked crust

6 cloves of garlic

1 tablespoon olive oil

1 tablespoon butter

1 heaping tablespoon flour

1 cup milk (2% or whole)

4 large Portabella mushrooms

1 cup mozzarella cheese

Salt & Pepper

Optional - fresh chopped parsley


Preheat your oven to 425 degrees.

Remove the stems from the Portabellas, brush with a little olive oil and sprinkle with a pinch of salt. Place bottom side down in a pan on medium-high heat. Flip after five minutes, and cook the opposite side. Set aside to cool.

Melt the butter with the oil in a sauce pan. Add the minced garlic and fine chopped onion and saute on medium heat until the onion is translucent. Don't brown.

Add the heaping tablespoon of flour to the pan, and stir into the garlic and onion mixture, then cook for two minutes while stirring.

Slowly add the milk, continuing to stir. Add a pinch of salt and grind of fresh pepper, then simmer on medium until it thickens into a smooth, creamy sauce.

Form your pizza dough into a uniform circle using a rolling pin, or free form it with your hands.

Cover your dough in the cream sauce.

Add the grated mozzarella, then slice and arrange the Portabella mushrooms on top of the cheese.

Bake at 450 degrees for 20 minutes or until the cheese is golden brown. Top with fresh parsley or a few dashes of hot sauce.



Disclaimer: I have been provided with fresh mushrooms from Fresh for review, but have not been compensated for my original recipe creation. All opinions of this product are unbiased and entirely my own.


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Wow! I've pinned this and will surely give it a whirl in the near future. It's been ages since I've had a portabella mushroom. They look beautiful buried in that cheese. Thanks for the post.


Sounds like it would be a great BBQ pizza! Grill the mushrooms, then the whole pizza!


I don't care for mushrooms. This, however, makes me want to take a bite!! Who knew they were also so healthy for you!!

Now on to read your pizza dough recipe...... :D