Portobello Mushroom Pizzas
User Reviews
5
Portobello Mushroom Pizzas
Description
This recipe prepares medium-sized portobello mushrooms by removing their stems and scraping out the gills to create a hollowed base. Pre-roasting the mushrooms softens them and helps release their natural moisture, which is then dabbed away to prevent sogginess. The filling consists of sauteed kale or spinach, diced tomato, onion, and tomato sauce cooked together to meld the flavors.
The assembled mushrooms are filled with this vegetable mixture, creating a hearty, savory bite that mimics pizza toppings yet offers a lighter alternative. Adding vegan cheese on top is optional and can enhance creaminess and flavor.
These stuffed mushrooms bake readily and make a crowd-pleasing appetizer, side dish, or snack. Their gluten-free and grain-free nature suits various dietary needs. They can be served warm and enjoyed as a meatless pizza alternative.
Ingredients
- 6 medium portobello mushrooms
- 2 cups kale or spinach
- 1 medium Roma tomato diced
- ⅛ cup yellow onion diced
- 3 Tablespoons tomato sauce or marinara
- ½ Tablespoon of oil
- 1 ounce vegan cheese optional
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425 degrees F and line a small baking pan with lightly greased aluminum foil.
- Prep mushrooms by removing the stems and gently scraping out the dark/brown part to make room for stuffing. Line them on the baking sheet and cook for 8 to 10 minutes.
- In a medium saucepan over medium heat, heat the oil and add diced onions and tomatoes. Let cook for 3 minutes and add in tomato sauce/marinara.
- Prep the kale by washing and chopping it into bite-sized pieces. Add it into the saucepan and let everything cook together for about 5 minutes.
- Take the 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.
- Spoon the filling into each mushroom, you should have plenty to fill 6 medium-sized mushrooms. Optionally, top each with a little vegan cheese or any other pizza topping you enjoy.
- Bake on broil for about 2 to 3 minutes, or until vegan cheese is bubbling/light brown. Let rest for a couple of minutes to cool.
Notes
- Pre-baking mushrooms before stuffing helps remove excess water to avoid soggy results.
- This dish can be served as an appetizer, side, or snack, suitable for vegan and gluten-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pizzas
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 103mg | 4% |
| Potassium | 435mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2350IU | 47% |
| Vitamin C | 23mg | 26% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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