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
Scale
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
