Portobello pizza

By á-27074

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

Preparation

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!