I love mushroom recipes. One of my favorites is my roasted portobello mushrooms in a cream sauce. I could eat it all day, every day. Heck, I have adapted the recipe to suit so many other cravings (looking at you baby potatoes.) My mother-in-law has been grabbing me a lot of mushrooms and I was trying to be creative with my recipes. I remembered an older recipe on my blog, portobello mushroom pizzas, and knew I wanted to create my own version that was more "grown up."
These portobello mushroom pizzas were quick, easy, and packed full of flavors! I love the use of fresh spinach over frozen spinach in this recipe. Marinading the the mushrooms is essential to me, and precooking the mushrooms a bit to release their moisture helps to prevent soggy pizzas. I used my homemade pizza sauce recipe, but any store-bought sauce will do. While the portobello mushroom pizzas are gluten-free, you have to omit the cheese to make the recipe completely vegan (which, come on, is super easy and there is enough flavor in these mushrooms that you will not even notice it is missing!)
Now, just a heads up, cooking time varies on the thickness of your mushrooms. I prefer thinner portobello mushrooms usually, but for these pizzas, I did not mind a thicker cut. I bet this recipe would work well on the BBQ, too. Come the nicer weather, do not be surprised if you see a BBQ version of these pizzas!
Portobello Mushroom Pizzas
These portobello mushroom pizzas are gluten-free and can easily be made vegan by omitting the cheese!
Ingredients
- 5 portobello mushrooms (16 oz), gills and stems removed
- Fresh spinach
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- ¼ tsp. red chili flakes
- Salt and pepper
- Pizza sauce (I used my homemade recipe.) or store-bought.
- Parmesan cheese, omit for vegan recipe.
Instructions
- Mix the olive oil, vinegar, garlic, chili flakes, salt, and pepper in a large Ziploc bag. Toss in the mushrooms and allow to marinade for a couple of hours minimum.
- Preheat oven to 375F. Place a cookie cooling rack on top of a baking sheet. Place mushroom caps stem side down. We want to cook the mushrooms like this to drain any excess moisture out first. Place into oven and bake for 10 minutes. Remove from oven and turn right-size up. Add spinach, pizza sauce, and cheese. Place back into the oven and cook for another 5-10 minutes, or until cheese is nice and melted, and mushrooms are cooked perfectly.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 133Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 217mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 5g
Ahh, I hate writing up blog posts after cooking a recipe like this one because I begin to drool and wish I had more of the amazing food! Sigh, such torture. But since they are so easy to make, I am sure these portobello mushroom pizzas will be on our menu again soon.
Stephanie @ Back for Seconds
These sounds so delicious! I want some for lunch!
Kacey
Perfect lunch-sized portion! Mine did not make it to lunch 🙂
Sheena @ Hot Eats and Cool Reads
This looks like a fabulous recipe! I love portobellos and I know I'd love it in pizza form!
Kacey
You must give them a try!
Nancy P.@thebittersideofsweet
This is such a creative idea to use mushrooms instead of a tradition crust! And I think you are right I think they would be perfect on the grill!
Kacey
As soon as the nice weather hits, I am getting these onto the BBQ!
Lisa
I'm a fan of mushrooms and pizza so I'm going to really love this recipe. It's so easy. Can't wait to give this a try. I just need to get some mushrooms.
Kacey
Lack of portobello mushrooms on hand is the only thing that prevents me from making this recipe more often (thankfully my mother-in-law loads me up with portobellos frequently!)
Brandon @ Kitchen Konfidence
Loving the marinade element here!
Kacey
I find it is essential in this recipe, but one can skip it if short on time 🙂
Tonya
I love stuffed portobello mushrooms! These look AMAZING!
Kacey
Thanks, Tonya!
Deb@ Cooking on the Front Burner
These look very nutritious! Portobello mushrooms are one of our favorites!
Kacey
They are very healthy and can easily be adapted to suit anyone's dietary needs.
Christie
gorgeous pictures and recipe. What a perfect dinner for our warmer weather
Kacey
Thank you very much!
Kristen
I love meals like this with no grains. I could eat those "pizzas" every week and never complain!
Kacey
I found myself eating almost all of them to myself... But they are so healthy and delicious, who could pass up on that chance?!
Medha @ Whisk & Shout
These look great! I love mushrooms and I've been eaten nearly 100& gluten free for the past three months, so this is amazing 🙂
Kacey
Always happy to help out fellow bloggers with their dietary restrictions 🙂
amanda @ fake ginger
So perfect! And Paleo if I omit the cheese!
Kacey
I haven't researched a lot into Paleo, but glad that my recipes fits into the category!
Joanie @ ZagLeft
Gorgeous pictures - drooling over here too 😉 I'm trying to watch my carbs and these look like the perfect alternative to pizza!
Kacey
Thanks, Joanie!
Nutmeg Nanny
As much as I love pizza crust I love mushrooms ever more! This is one delicious looking dish...yum!
Kacey
I love both as well, so satisfies all cravings!
Thalia @ butter and brioche
This is such a perfect vegetarian recipe for me to make for my family. I love how it's a healthy and nutrition take on a pizza.. whilst still being really delicious!
Kacey
I couldn't agree more, Thalia 🙂