Portobello pizza

Portobello pizza
Portobello pizza

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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 olive oil

  • 1

    oz. motz

  • Salt & Pepper to taste

Directions

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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