Portobello Mushroom Pizzas Recipe
Introduction
These Portobello Mushroom Pizzas are a delightful low-carb alternative to traditional pizza, packed with fresh vegetables and rich tomato flavor. They’re easy to prepare and perfect for a quick, healthy meal that satisfies pizza cravings without the extra dough.
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 to make room for stuffing. Arrange them on the baking sheet and cook for 8 to 10 minutes.
- Step 3: In a medium saucepan over medium heat, heat the oil. Add diced onions and tomatoes, cooking for 3 minutes before stirring in the tomato sauce or marinara.
- Step 4: Wash and chop the kale into bite-sized pieces. Add it to the saucepan and cook everything together for about 5 minutes.
- Step 5: Remove the mushrooms from the oven. They will release liquid—dab each one lightly with a paper towel to remove excess moisture. This prevents sogginess when stuffed.
- Step 6: Spoon the vegetable filling into each mushroom. Optionally, top with vegan cheese or your favorite pizza toppings.
- Step 7: Place the stuffed mushrooms under the broiler for 2 to 3 minutes, until the vegan cheese bubbles and turns light brown. Let them rest for a couple of minutes before serving.
Tips & Variations
- Try using spinach instead of kale for a milder flavor and tender texture.
- Adding a sprinkle of crushed red pepper flakes can give a nice spicy kick.
- For a non-vegan version, use mozzarella or your favorite cheese instead of vegan cheese.
- Make sure to remove mushroom stems carefully to avoid tearing the caps.
Storage
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through. Avoid reheating under the broiler to prevent overcooking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these mushrooms ahead of time?
Yes, you can prepare the filling and mushrooms separately in advance. Assemble and bake just before serving to keep the mushrooms fresh and prevent sogginess.
What if I don’t have kale or spinach?
You can substitute other greens like Swiss chard or arugula, but adjust cooking times as some greens wilt faster than others.
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Portobello Mushroom Pizzas Recipe
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Delicious and healthy Portobello Mushroom Pizzas featuring a flavorful kale and tomato filling, topped with vegan cheese for a satisfying plant-based meal. Baked and broiled to perfection, these mushroom caps make a perfect low-carb pizza alternative.
Ingredients
Mushrooms
- 6 medium portobello mushrooms
Filling
- 2 cups of kale (or spinach)
- 1 medium Roma tomato, diced
- ⅛ cup yellow onion, diced
- 3 tablespoons tomato sauce or marinara
- ½ tablespoon oil
- Salt & pepper, to taste
Toppings
- 1 ounce vegan cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and lightly grease a small baking pan with aluminum foil to prevent sticking.
- Prepare Mushrooms: Remove the stems from the portobello mushrooms and gently scrape out the dark brown gills inside each cap to create space for the filling. Place the mushrooms on the prepared baking sheet and bake for 8 to 10 minutes to release excess moisture.
- Cook Filling: While mushrooms bake, heat oil in a medium saucepan over medium heat. Add the diced yellow onions and Roma tomato and cook for 3 minutes until softened. Then add the tomato sauce or marinara and stir together.
- Add Greens: Wash and chop the kale into bite-sized pieces, then add it to the saucepan. Cook everything together for about 5 minutes until the kale is tender and flavors meld.
- Drain Mushrooms: Remove mushrooms from the oven. They will have released water; gently dab them with paper towels to absorb excess liquid, preventing sogginess for the stuffing.
- Stuff Mushrooms: Spoon the kale-tomato filling evenly into each mushroom cap. If desired, sprinkle a little vegan cheese on top of each stuffed mushroom for added flavor and richness.
- Broil to Finish: Place the stuffed mushrooms under the oven broiler for 2 to 3 minutes, or until the vegan cheese is melted, bubbly, and lightly browned. Remove and let cool for a couple of minutes before serving.
Notes
- Scraping out mushroom gills before baking prevents soggy mushrooms after stuffing.
- Washing and chopping kale into small pieces helps it cook evenly and blend well with the tomato mixture.
- Broiling times may vary slightly depending on your oven; watch carefully to avoid burning the vegan cheese.
- This recipe is easily adaptable with spinach instead of kale or your favorite pizza toppings.
- Letting the mushrooms rest after broiling allows the flavors to meld and the filling to set.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Keywords: portobello mushroom pizzas, vegan pizza, kale stuffed mushrooms, plant-based pizza, low-carb pizza alternative
