Pizza. I could eat it e’eryday. But, then I would probably turn into a big pizza, which is not what I want out of life.
Thankfully, there’s a solution. I can reserve My Favorite Vegan Pizza for weekends, The Best Ever Gluten-Free Pizza for Tuesdays, and this lovely mushroom pizza pie for Thursdays.
You see? It’s not every day. It’s like every other day. That’s different, and therefore, totally acceptable. #itsscience #rhondadontask
I really did want to make portobello pizzas because I have a thing for mushrooms and wanted to make pizza night a bit more wholesome and plant-based.
Even though pizza with traditional crust is fine, especially when laden with lycopene-rich tomato sauce and loads of veggies and nutritional yeast, it’s still like eating bread. This was my (ultimate pizza) cheat.
And guess what? While it’s not a 1:1 pizza swap, it’s a lovely change of pace.
So what does it taste like?
Savory
Tender with a bit of bite
Pizza-esque
Loaded with tomato sauce (the best part)
Crunchy from the veg
Perfectly “cheesy” from the vegan parmesan
Fresh
Wholesome
Satisfying
& Not like you’re eating a loaf of bread.
Win-win! If you make this pie, you should probably take a picture and tag it #minimalistbaker on Instagram. If you do, it would make me so happy. If you don’t, it would make me so sad.
So, make me happy. OK? OK. Good talk. (Cheers!)
Vegan Portobello Pizzas
Ingredients
- 3 large portobello mushrooms (wiped clean // stems removed)
- Olive oil
- 1/4 tsp garlic powder
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1 cup pizza sauce
- 1/2 cup mixed veggies (onion, mushroom, tomato, green pepper, etc.)
- Vegan Parmesan Cheese
Instructions
- Preheat oven to 400 degrees F (204 C).
- Place cleaned mushrooms on a baking sheet and lightly drizzle both sides with a little olive oil. Sprinkle with garlic powder, basil, and oregano. Then bake for 5 minutes.
- In the meantime, prep veggies and prepare pizza sauce if you haven’t done so already.
- Once par-baked, pull mushrooms out of the oven and top with desired amount of pizza sauce, veggies, and a sprinkle of vegan parmesan.
- Bake for 15-20 minutes, or until the veggies are mostly cooked.
- Serve with fresh basil, red pepper flake and extra vegan parmesan.
Notes
*Inspired by Life as a Strawberry and All Recipes
Danielle Fernandez says
Very easy and Very delicious!!! Never disappointed by MB recipes. Thank you
Whoop! Thanks so much for the lovely review, Danielle!
Tracy says
Do you clean all the gills out?
Thank you
No need to clean them out!
Tina says
These were very delicious ? great recipe!
Ebs says
This was amazing, thanks!
Sue says
These were delicious! The portobello prep was easy (!) and we used Trader Joe’s Tomato Basil Marinara, a family favorite. Our veggies included fresh tomatoes, orange bell pepper, and sweet onion (i.e. what I had in the veggie drawer). Next time we are going to skip the oil (BTW, I can’t drizzle without the oil glubbing out of the bottle and soaking everything so I use a basting brush) and try basting on a bit of (vegan) pesto. Or we may use the pesto instead of the tomato sauce. Other veggies we might try include canned artichoke hearts, peas, or sun-dried tomatoes. This recipe has so many possibilities and yet it’s so easy and so delicious! Thank you!
Shante Anderson says
I absolutely LOVE your ideas on other versions of this recipe! I haven’t even tried the original yet, though I definitely am this week, but being a pesto lover that sounds devine… especially with some sun dried tomatoes and onions. YUM! Thanks for giving me even more ideas to add to this already awesome meal!
Karlisa says
DELICIOUS!!!! I bought a 4 pk of the Portabella Caps and ended up cooking ALL OF THEM!
Karlisa says
…i actually used my GF grill!
Ashley says
This was incredibly delicious! We can’t wait to make it again. The parmesan recipe will be a new staple for us, too.
Thanks for another great recipe, you are very innovative!!
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Cynthia Lewis says
Sounds great … Will try! My whole family is on the Daniel’s Fast! I’m not sure about the Parm Cheese
Though…(no meat by products). Please share how that’s part of a Vegan diet.
Nina says
These were great! We sauteed up some asparagus, red onion, yellow pepper and zucchini before putting them on the pizzas. We decided against mushroom-on-mushroom action with topping. We used leftover 3-tomato sauce from MarthaS. Loved the parm cheese, even without nut’l yeast because of allergies. Thanks!
Wonderful! Thanks for sharing, Nina!
Teresa says
The mushrooms were so watery! I will try again as we enjoyed the flavors. Maybe even try grilling them.
Jewels says
Wow, I just stumbled upon your website. Excited to see your other recipes. This one look delicious and will be trying it very soon. Love the first picture, I would hang that in my house! So beautiful :)
Deb Gilchrist says
I love these portobello pizzas! I just made them for the second time tonight. My 3 year old son ate his whole mushroom! Thank you Dana. Your recipes are second to none!
So kind! Thanks Deb!
Mary Ann says
Delicious. I substituted grapeseed for olive oil, which can catch fire at high temperatures; used sliced parsnips (which were on hand) as the vegetable; and added some grated almond cheese for the last few minutes of baking. Mmm. One per person is not quite enough.
Heather Q says
I just made these and they are incredible!! We only had raw spinach, yellow peppers, yellow onion and tomatoes and they were ridiculously good! Thank you!
Yay! Glad you enjoyed them, Heather!
Keri b says
I’m new! I’m cooking this now, I am so excited but I am a little confused. Do I sauté the veggies first with the pizza sauce or just go for it? Lol ahh!
Brookelynne says
These were absolutely phenomenal! I topped mine with the same vegetables as you did, with the addition of kale and red peppers. I think I’m going to make these as appetizers for my son’s 2nd birthday with baby portobellos. They were that good!
Jennifer says
Love this idea! Can’t wait to test it out
Tracy | Pale Yellow says
Portobello pizzas are my favorite weeknight dinner! They are so easy to throw in the toaster oven!
Becky says
These mushroom pizzas (mizzas?) look absolutely delicious! I am so looking forward to trying these, what a great way to replace the less healthy (but yummy) dough I usually use.
Thank you so much!
Ana says
Ooh!!! Mommy, mommy, mommy, mommy!!!! Please, pretty please with a cherry on top, i NEED some portabellas!!!
Abbie @ Needs Salt says
These are so fab and fresh! And especially perfect for summer. You’re so creative with your recipes. Have a fantastic weekend!
Pinning!
Dixya @ Food, Pleasure, and Health says
this is just brilliant!!!
Gaby says
I love everything about this…looks delicious!!!
Thalia @ butter and brioche says
this is the best idea to use mushrooms as a pizza base.. the vegetarians in my household will definitely appreciate me making these. thanks for the idea!
Traci | Vanilla And Bean says
Beautiful photography of the portobellos! I love the simplicity of this recipe and the ingredients! Thank you! Pinned
Medha @ Whisk & Shout says
That first shot of the portobellos is sooooo stunning! This recipe looks awesome :)
Kimberly says
These babies will be on the grill Saturday night. Thanks Dana for keeping my Vegan diet SpiCy!
Jessica | A Happy Food Dance says
Love this! Portabellas on the grill are one of the most delicious things – ever!
Right? So perfect on the grill. Wish we had one but we don’t have a patio at the moment!
Jessica | A Happy Food Dance says
Oh we don’t have a patio either… we pull our grill out of the garage and onto the sidewalk – real fancy let me tell you!
Rosanna says
Just brilliant!.. The taste of pizza without the crust… Just bought 4 portobello mushrooms and I know what I’m making for dinner!
Nice! Let me know how it goes, Rosanna!
jenna @ just j.faye says
Yum! I would say this is a delicious compromise from pizza.
Edy Alma says
This looks delicious! I can’t get enough of Portobellos so pizzas seem like a great way to use them more. :-) I imagine these would be great with some cashew or eggplant cheese sauce, too.
Ooh, yeah! Great idea. Let me know if you give it a try!
Danielle @ Chits and Chats and Chocolate says
These are the most swingin’ pizzas I’ve ever seen! I have a not-so-secret love affair with mushrooms!
Tom @ Raise Your Garden says
I never thought it was possible to have a pizza that was healthy for you and also tasted good. This is a dream come true.
Averie @ Averie Cooks says
Best pizza ever! Who needs crust, I don’t! And I love shrooms. A win-win! pinned
Maryea {happy healthy mama} says
Love this! I can see myself making this for lunch a lot. Thanks for the inspiration. :)
Stephanie says
Mushroom and pizza combined?! Yes please!!!
Stephanie
xxxx