Balsamic-Marinated Portobello Pizzas
User Reviews
5
Balsamic-Marinated Portobello Pizzas
Description
The recipe starts by marinating portobello mushrooms in balsamic vinegar, avocado oil, salt, and pepper, allowing the flavors to absorb on both sides. Separately, garlic cloves, red bell pepper pieces, and sliced red onions are tossed with oil, salt, pepper, and optional fresh herbs, then roasted in the oven until caramelized and fragrant.
After roasting, the mushrooms are pan-seared to tenderize and develop a slight char. The assembly involves layering pizza sauce, sun-dried tomatoes, roasted vegetables, and vegan cheese on the mushroom caps. Optional garnishes include fresh basil, balsamic reduction, red pepper flakes, and vegan parmesan cheese, adding complexity and brightness.
This preparation offers a vegan-friendly pizza with an earthy and juicy mushroom base that contrasts with sweet-roasted vegetables and tangy sauce. It can be served as an appetizer or light main course.
Preparing a balsamic reduction involves simmering balsamic vinegar until syrupy for drizzling; it is straightforward but requires careful attention to prevent burning. Store unused reduction refrigerated for up to two weeks.
Ingredients
MUSHROOMS
- 4 large portobello mushrooms (stems removed, wiped clean)
- 1/4 cup balsamic vinegar
- 2 Tbsp avocado oil or olive oil
- 1 pinch salt or red pepper flake
- 1 pinch black pepper or red pepper flake
TOPPINGS
- 1 medium red bell pepper (cut into bite-size pieces)
- 1 small red onion (thinly sliced wedges or diced)
- 1 head garlic (cloves separated and peeled)
- 2 Tbsp avocado oil or olive oil
- 1 healthy pinch salt or red pepper flake, sea salt
- 1 healthy pinch black pepper or red pepper flake, sea salt
- 2 Tbsp fresh herbs (such as rosemary or oregano // optional)
- 3/4 cup pizza sauce
- 1/2 cup sun-dried tomatoes (if large, chop into smaller pieces // we prefer Trader Joe’s brand)
- 1/3 cup vegan cheese divided // try our Macadamia Nut Cheese or store-bought Kite Hill Ricotta or Treeline, soft
FOR SERVING optional
- basil fresh
- Balsamic reduction
- red pepper flakes
- vegan parmesan cheese
Instructions
- Preheat oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper. Set aside.
- Add portobello mushrooms (stem side up) to a shallow dish or large freezer bag. Add the balsamic vinegar, oil, salt and pepper (or red pepper flake). Use a pastry brush to brush on all sides (or shake bag to coat). Marinate on one side for 5 minutes, then the other side for 5 minutes.
- In the meantime, add vegetables and garlic to baking sheet, toss with oil, salt and pepper, and fresh herbs (optional) and bake for 20-25 minutes or until golden brown and fragrant, tossing once near the halfway point to ensure even baking. Set aside but keep oven at 400 F (204 C).
- If serving with balsamic reduction (see notes) and/or soft nut cheese (see links above), prepare at this time.
- Heat a large skillet over medium heat (you could also use a grill for this step). Add mushrooms to the pan, leaving any leftover oil-and-vinegar marinade behind. Cook on each side for about 4-5 minutes, or until caramelized and softened. If your mushrooms are extra thick, covering with a lid can be helpful to encourage even cooking all the way through. Brush on any remaining marinade while cooking to infuse more flavor.
- Once mushrooms and vegetables are cooked, assemble pizzas. Place mushrooms on a parchment-lined baking sheet or baking pan and add toppings, starting with pizza sauce, then roasted veggies, roasted garlic, and soft vegan cheese. You can also add vegan parmesan cheese or red pepper flake at this point (optional).
- Bake for about 15-20 minutes or until hot. The soft vegan cheese will be slightly golden brown on top. Remove from oven and enjoy as is, or garnish with sun-dried tomatoes, fresh basil, balsamic drizzle, red pepper flake, and extra vegan parmesan (all optional).
- Best when fresh, though leftovers will keep covered in the refrigerator up to 3-4 days. Reheat in a 350 degree F (176 C) oven until hot.
Notes
- Marinate portobello mushrooms on both sides in balsamic vinegar and oil to enhance flavor.
- Roast garlic and vegetables separately for caramelization before assembling the pizzas.
- A balsamic reduction can be made by gently simmering balsamic vinegar until thickened; cool before use and store refrigerated up to two weeks.
- Cooking mushrooms in a skillet before assembling helps develop texture and flavor.
- Use vegan cheese options like macadamia nut cheese or store-bought soft varieties for topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(pizzas)
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1pizzas | |
| Calories | 301 | 15% |
| Carbohydrates | 22.5g | 8% |
| Protein | 5.5g | 11% |
| Fat | 21.6g | 33% |
| Saturated Fat | 2.8g | 14% |
| Sodium | 179mg | 7% |
| Potassium | 497mg | 11% |
| Fiber | 4.6g | 18% |
| Sugar | 12.1g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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