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PORTOBELLO MINI PIZZAS

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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