Portobello Mushroom Pizzas

Recipe: Portobello Mushroom Pizzas From: Margaret Chapman at Plant Based on a Budget

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  • Yield : 6
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

These mini mushroom pizzas are soo good! I can eat them all the time! Think of them like super healthy bagel bites. You know those frozen crappy mini pizzas?, but these are actually delicious and good for you!


  • 6 medium Portobello Mushrooms
  • 2 cups Kale (or Spinach)
  • 1 medium Tomato (diced)
  • 1/8 cup Yellow Onion (diced)
  • 3 tbsp Tomato Sauce or Marinara
  • 1/2 tbsp Coconut Oil (any oil)
  • 1 oz. Vegan Cheese (optional)
  • Salt & Pepper to taste


Step 1

Preheat you oven to 425 degrees F and line a small baking pan with lightly greased foil.

Step 2

Prep your mushrooms by brushing clean, removing the stems and gently scraping out the dark/brown part to make room for stuffing. Line them on you baking sheet and cook for 8-10 minutes.

Step 3

In a medium sauce pan on medium heat, melt your oil and add in your diced onions and tomatoes. Let them cook for a few minutes together, then add in your 3 tbsp of sauce/marinara.

Step 4

Prep your kale by washing and tearing it into bite sized pieces. Add it into your sauce pan and let everything cook together for about 5 minutes.

Step 5

Take you mushrooms out of the oven, you’ll notice they’re filled with “water” that’s totally normal. Just take a paper towel and dab each of them to remove the liquid. That’s why you bake them before stuffing, so they don’t get all soggy and gross.

Step 6

Spoon your filling into each mushroom, you should have plenty to fill 6 medium-sized mushrooms. Top each with a little vegan cheese or any other pizza topping you enjoy.

Step 7

Bake on broil for about 2-3 minutes, or until cheese is bubbling/light brown. Let rest for a couple of minutes to cool. Serve and enjoy!

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Debbie Miller
Debbie false1 years ago

sounds ...yum!!... for me, minus the onions

Mary T.
Mary T.1 years ago

made some a while ago, it was great :) need to get some more Portobello mushrooms

Jane R.
Jane R.2 years ago

Sounds wonderful, but inspired me to come up with a variation. Brown some ground Italian sausage with a little diced onion, then add enough jarred pizza sauce to moisten, fill pre-baked mushrooms and top with shredded Italian cheese blend. Bake as directed.

Natasha Salgado
Natasha Salgado2 years ago

Will be making it! Thanks

Dimitris Dallis
Dimitris Dallis2 years ago

As a starter...yammi yammi yam yam :)

Marie W.
Marie W.2 years ago

Love stuffed mushrooms.

Vicky P.
Vicky P.2 years ago

yum, would put regular cheese on top though

Salla T.
Salla T.2 years ago

What a GREAT idea! Yum!

Anne P.
Anne P.2 years ago

What a clever idea! Will definitely try these for dinner, with a big salad. Thanks for posting.

Manuela C.
Manuela C.2 years ago

Cool idea!