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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://bitesizedbenny.com/portobello-mushroom-pizzas-recipe/