Portobello Mushroom Pizzas

2013-09-28
  • Yield : 6
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

These mini mushroom pizzas are soo good! I can eat them all the time! Think of them like super healthy bagel bites. You know those frozen crappy mini pizzas?, but these are actually delicious and good for you!

Ingredients

  • 6 medium Portobello Mushrooms
  • 2 cups Kale (or Spinach)
  • 1 medium Tomato (diced)
  • 1/8 cup Yellow Onion (diced)
  • 3 tbsp Tomato Sauce or Marinara
  • 1/2 tbsp Coconut Oil (any oil)
  • 1 oz. Vegan Cheese (optional)
  • Salt & Pepper to taste

Method

Step 1

Preheat you oven to 425 degrees F and line a small baking pan with lightly greased foil.

Step 2

Prep your mushrooms by brushing clean, removing the stems and gently scraping out the dark/brown part to make room for stuffing. Line them on you baking sheet and cook for 8-10 minutes.

Step 3

In a medium sauce pan on medium heat, melt your oil and add in your diced onions and tomatoes. Let them cook for a few minutes together, then add in your 3 tbsp of sauce/marinara.

Step 4

Prep your kale by washing and tearing it into bite sized pieces. Add it into your sauce pan and let everything cook together for about 5 minutes.

Step 5

Take you mushrooms out of the oven, you’ll notice they’re filled with “water” that’s totally normal. Just take a paper towel and dab each of them to remove the liquid. That’s why you bake them before stuffing, so they don’t get all soggy and gross.

Step 6

Spoon your filling into each mushroom, you should have plenty to fill 6 medium-sized mushrooms. Top each with a little vegan cheese or any other pizza topping you enjoy.

Step 7

Bake on broil for about 2-3 minutes, or until cheese is bubbling/light brown. Let rest for a couple of minutes to cool. Serve and enjoy!

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Comments (11)

  1. posted by Jeff on September 28, 2013

    I’m so making these tomorrow for football!

      Reply
  2. posted by Michelle on September 28, 2013

    Yum! I’m gonna make these soon. Will add cooked quinoa for extra protein and texture. Thanks for this great post:)

      Reply
  3. posted by Grey on October 24, 2013

    Okay, so what’s your favorite/recommended vegan cheese? I used to like Daiya but I’ve had some bad experiences with it lately.

      Reply
    • posted by Margaret Chapman on October 24, 2013

      I typically use Daiya as well, however for this particular recipe I was trying out a new cheese and used a monterey jack from the Follow Your Heart brand. I still prefer Daiya, but that’s just my personal preference 🙂

        Reply
    • posted by cassie on October 28, 2013

      I like Go Veggie Mozzerella Vegan Shreds. Works great on grilled pizza, so probably good on these.

        Reply
  4. posted by Val Lewis on October 24, 2013

    I make a different version of this, using very large portobellos..I chop stems and add to filling. My filling includes pre-cooked sweet potato, mixed with cooked onion and thyme. Top with panko and drizzle with olive oil. I think the big mushrooms would make great pizzas too and will try that soon.

      Reply
    • posted by Margaret Chapman on October 31, 2013

      Great idea! That combo sounds really delicious 😀 I typically use large portobellos too, but I thought “mini” pizzas would be cuter! 🙂

        Reply
  5. posted by Nina on October 29, 2013

    I have prepared these on a number of occasions now and they are an absolute hit! One of my favourite recipes – 🙂

      Reply
    • posted by Margaret Chapman on October 31, 2013

      😀 yay! I’m actually making these for dinner tomorrow!

        Reply
  6. posted by fittingintovegan on April 3, 2014

    Yum! I don’t know why, but I have not done this recipe yet, but now that it is summer I will!

      Reply
  7. posted by Cheryl on June 8, 2015

    I tried this today! I threw a bit of garlic in the sauce because… garlic, and admittedly did not use vegan cheese, and it was great!

    Note for anyone trying this: A couple of my mushrooms got a bit mushed in the packaging, so by the time they made it out of the oven they were practically flat. I was worried this would cause a problem with the filling just falling out, but it didn’t matter at all!

    I also had no paper towels, but the liquid in the mushrooms all evaporated on its own before I had the filling ready, so problem solved with minimal loss of tree life.

      Reply

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