5 from 195 votes
Portobello Mushroom Pizzas
Portobello Mushroom Pizzas use large mushroom caps as a base for a vegetable pizza topping featuring kale, tomato, onion, and tomato sauce. This recipe involves pre-baking the mushrooms to remove excess moisture before filling them, resulting in tender yet firm 'pizzas' that hold their toppings well. Optionally topped with vegan cheese, these plant-based pizzas offer a gluten-free snack or appetizer option with a rich, fresh vegetable flavor.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
pizzas
Calories:
57 kcal
Course:
Lunch
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 pizzas
Amount Per Serving
Calories 57
% 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.