PORTOBELLO MINI PIZZAS: HEALTHY AND DELICIOUS!

If you like mushrooms and making anything into a pizza, you’ll love this Portobello Mini Pizzas recipe!

Of course, a traditional pizza is always a good idea. Still, it’s also nice having a wholesome alternative, like this recipe.

Additionally, if you want to avoid commercial vegan cheese with all that oil in its ingredients, you can prepare this recipe with my Potato Vegan Cheese which tastes and works great in recipes calling for melted cheese, and it’s super healthy! You can also use this mozzarella cheese recipe.

You’ll only need just a few ingredients for this easy recipe, and it’s an excellent option for those looking for a Gluten-Free, Nut-free, Soy-free, and Oil-free lunch or dinner.

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These easy plant-based, and gluten-free mini portobello pizzas are a great alternative to a traditional pizza. For those days, we are looking for some healthier options.

RECIPE AND INSTRUCTIONS

PORTOBELLO MINI PIZZAS: HEALTHY AND DELICIOUS!

If you like mushrooms and making anything into a pizza, you’ll love this Portobello Mini Pizzas recipe!

Of course, a traditional pizza is always a good idea. Still, it’s also nice having a wholesome alternative, like this recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course

Cuisine Gluten-Free, Italian-Inspired, Vegan

Servings 4 Mini Pizzas

Ingredients

  

• 4 portobello mushrooms clean with a damp paper towel and stems removed.
• 2 tbsp coconut aminos
• 1 tbsp Italian seasoning mix of Italian herbs.
• ½ cup tomato sauce
• 4 servings vegan cheese I used my Vegan Potato Cheese.
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp paprika
• 2 tsp dried oregano leaves 1 tsp for the sauce and 1 tsp for garnishing.
• salt and pepper to taste

Instructions

 

• Preheat oven to 400F (204C).
• Prepare a baking tray with parchment paper.
• In a small bowl, mix the coconut amino and the Italian seasoning. Add salt and pepper to taste. Set aside.
• Place the portobello mushrooms gills down on the prepared baking tray. Drizzle the coconut amino mixture, and bake for 5 minutes.
• In the meantime, prepare a quick pizza sauce, mixing in a bowl the tomato sauce, garlic powder, onion powder, paprika, and half of the dried oregano.
• Take the mushrooms out of the oven and drain them a little on a plate with a paper towel. Return them to the baking tray, gills up, and spoon pizza sauce into each portobello mushroom.
• Top each mushroom with potato cheese, garnish with dried oregano and bake them for about 10 to 15 minutes.
• Serve and enjoy!

Notes

• This recipe is ideal for topping with my Vegan Potato Cheese.

WAYS TO ENJOY THESE PORTOBELLO MINI PIZZAS

Enjoy them as a snack for sharing with friends, packable lunch, tasty dinner, and more.

This recipe will also work great with the following:

• Side Salad.
• Some mashed potatoes during cold weather.