Introduction

Portobello Mushroom Pizzas are a delicious and healthy twist on traditional pizza. Using hearty mushrooms as the base and topped with a savory kale and tomato filling, they make a perfect light meal or appetizer. This recipe is easy to prepare and customizable to your taste.

Portobello Mushroom Pizzas Recipe - Recipe Image

Ingredients

6 medium portobello mushrooms
2 cups of kale (or spinach)
1 medium Roma tomato (diced)
⅛ cup of yellow onion (diced)
3 Tablespoons of tomato sauce or marinara
½ Tablespoon of oil
1 ounce of vegan cheese (optional)
Salt & pepper, to taste

Instructions

Step 1: Preheat the oven to 425 degrees F and line a small baking pan with lightly greased aluminum foil.
Step 2: Prepare the mushrooms by removing the stems and gently scraping out the dark brown part inside to make room for the filling. Arrange them on the baking sheet and bake for 8 to 10 minutes.
Step 3: While the mushrooms bake, heat the oil in a medium saucepan over medium heat. Add the diced onions and tomatoes, cooking for about 3 minutes.
Step 4: Stir in the tomato sauce or marinara, then add the chopped kale. Cook everything together for about 5 minutes until the kale is tender.
Step 5: Remove the mushrooms from the oven. You’ll notice some liquid inside—use a paper towel to gently dab and remove this moisture to avoid sogginess.
Step 6: Spoon the vegetable and tomato filling evenly into each mushroom cap. If desired, sprinkle vegan cheese or other favorite pizza toppings on top.
Step 7: Place the stuffed mushrooms under the broiler for 2 to 3 minutes, or until the vegan cheese bubbles and turns lightly browned. Let them rest for a couple of minutes before serving.

Tips & Variations

For a richer flavor, add some minced garlic to the onion and tomato mixture while cooking.
Try substituting spinach for kale if you prefer a milder green or to change up the texture.
Top with sliced olives, artichoke hearts, or your favorite vegan sausage to create different pizza styles.
If you don’t have a broiler, bake the stuffed mushrooms at 425 degrees F for an additional 5 to 7 minutes until warmed through and cheese is melted.

Storage

Store leftover Portobello Mushroom Pizzas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven at 350 degrees F until warmed through to maintain texture. Avoid microwaving as it may make the mushrooms soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of kale?

Yes, fresh spinach works well as a substitute and will provide a softer texture and milder flavor.

Is vegan cheese necessary for this recipe?

No, vegan cheese is optional. You can leave it out or use other toppings to suit your dietary preferences.

Portobello Mushroom Pizzas Recipe

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★★★★★

4.9 from 90 reviews

Delicious and healthy Portobello Mushroom Pizzas featuring sautéed kale, tomato, and onions in a rich tomato sauce, topped with optional vegan cheese and broiled to bubbly perfection. A low-carb, vegan-friendly twist on traditional pizza that’s quick to prepare and perfect for a nutritious meal.

Author: Bella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 stuffed portobello mushroom pizzas 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegan

Ingredients

Scale

Vegetables

6 medium portobello mushrooms
2 cups kale (or spinach)
1 medium Roma tomato, diced
⅛ cup yellow onion, diced

Other Ingredients

3 tablespoons tomato sauce or marinara
½ tablespoon oil (olive or preferred cooking oil)
1 ounce vegan cheese (optional)
Salt & pepper, to taste

Instructions

Preheat Oven: Preheat your oven to 425°F (218°C) and line a small baking pan with lightly greased aluminum foil to prevent sticking and make cleanup easier.
Prepare Mushrooms: Remove stems from the portobello mushrooms and gently scrape out the dark brown gills to create space for the filling. Place mushrooms on the prepared baking sheet and bake for 8 to 10 minutes to release excess moisture.
Sauté Vegetables: In a medium saucepan over medium heat, warm the oil and add diced onions and tomatoes. Cook for about 3 minutes until softened, then stir in the tomato sauce or marinara.
Add Kale: Wash and chop the kale into bite-sized pieces. Add it to the saucepan with the tomato mixture and cook for an additional 5 minutes until the kale is tender and flavors meld.
Drain Mushrooms: Remove the mushrooms from the oven and use a paper towel to carefully dab away the accumulated liquid to prevent sogginess when stuffed.
Stuff Mushrooms: Spoon the kale and tomato filling generously into each mushroom cap. Optionally, sprinkle the tops with vegan cheese or your preferred pizza toppings.
Broil Pizzas: Place the stuffed mushrooms under the broiler for 2 to 3 minutes until the vegan cheese is bubbly and lightly browned. Be sure to watch closely to avoid burning.
Rest and Serve: Allow the pizzas to rest for a few minutes to cool slightly before serving. Enjoy your healthy and flavorful mushroom pizzas!

Notes

Removing the mushroom gills helps create more space for filling and reduces moisture.
Baking mushrooms before stuffing prevents them from becoming soggy by drying out excess water.
You can substitute kale with spinach or other leafy greens.
Feel free to customize toppings with olives, bell peppers, or vegan pepperoni for variety.
Use gluten-free tomato sauce if avoiding gluten.

Keywords: portobello mushroom pizzas, vegan pizza, healthy pizza, kale pizza, baked mushrooms, vegan cheese pizza, low carb pizza