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 Miller2 years ago

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

Mary T.
Mary T.2 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
Past Member 2 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 Here Again2 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!