Vegan MoFo: Portobello Pizzas

If you know me, you know I love quick and comforting meals that still have some sort of nutritional value. I have no idea what made me decide to build a pizza on a big ol’ mushroom cap, but darn it if it wasn’t super tasty! These beauties were created a few months ago, but I saw the picture tonight and I definitely want to make them again this weekend….I just happen to have all of the ingredients in my fridge!  =)

Before hitting the oven
Before hitting the oven


Portobello Pizzas
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 caps
A healthier twist to a comforting favorite!
  • 4 large Portobello caps, washed and dried
  • 2 cups of baby spinach, washed
  • ½ jar of your favorite marinara sauce
  • 1 cup to 1½ cups of your favorite shredded vegan cheese (I used Teese and shredded it myself)
  • 1 cup of fresh basil, cut in ribbons
  • Red pepper flakes to taste
  1. Preheat your oven to 375 degrees
  2. Wash and dry your mushroom caps
  3. With the tops of the caps facing downward, add a layer of sauce, a layer of spinach, a layer of cheese, then top with basil and red pepper flakes
  4. Place mushrooms in a cake pan and cover with foil. Do not use a cookie sheet because the mushrooms lose liquid as they cook, and it will make a huge mess!
  5. Heat mushrooms in the oven for 10-15 minutes. You want the cheese to be melted, but you don't want a mushy mushroom (hehe)...the center of the mushroom should still be slightly firm.

Want to add more veggies? Toss ’em on there! Thinking about making a ‘bella pizza tower? Stack ’em up! There are so many things that you can do with these little guys….as long as it ends with you devouring them, it’s all good!

Finished product

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