Portobello Pizzas

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Portobello Pizzas ready to be baked

I grew up eating those stereotypical American pizzas that are essentially bread and cheese. I can’t remember one slumber party from my younger days that didn’t involve a pizza delivery and then eating the leftovers cold out of the box the next morning, right?

Even when the gourmet trend later developed with thinner crusts and varied toppings, I was definitely a Domino’s pizza kind of girl <shudders>. One of my strongest memories of being a poor college student was when I was working as a telemarketer and my co-workers and I would eat the cheapie personal pizzas from Little Caesar’s (with a side of bread sticks, no less) on our dinner break. Ugh.

On a more positive note, you may have seen my preview for these Portobello Pizzas yesterday in my “What I Ate Wednesday” post and today I want to share the recipe. What I love about swapping portobello mushrooms for the crust is that they are still really thick and hearty. Also, as long as you can a fairly traditional tomato sauce, I believe the flavor profile is similar to that of a “real” pizza.

You have the choice of topping your pizza with vegan mozzarella shreds like I did for Alan, or just using nutritional yeast on top like I did for mine. You could even make a great faux parmesan by putting almonds, nutritional yeast, and garlic powder in the food processor, but that was too much work for me. Also, I should note that I put crumbled tempeh in the sauce to give the pizza even more heartiness and staying power. The result took me back to my old pizza days, but in so much of a healthier, compassionate (i.e. non-dairy, meat-free) way:

Portobello Pizza up close

Portobello Pizzas
 
Author:
Recipe type: Main Dish
Serves: 4
Ingredients
  • 4 portobello mushrooms with stems removed
  • Tempeh Pizza Sauce
  • Vegan mozzarella shreds and/or nutritional yeast, for topping
Instructions
  1. Preheat oven to 375 degrees F.
  2. Place a piece of parchment paper on a baking sheet with the mushrooms (the mushrooms should be stem side up).
  3. Bring the Tempeh Pizza Sauce to a simmer on the stove top and spoon evenly over the four mushrooms.
  4. Top with vegan mozzarella shreds, if desired.
  5. Bake for 25-30 minutes or until the mushrooms start to shrink.
  6. Sprinkle the top with nutritional yeast and serve hot.

 
Tempeh Pizza Sauce
 
Author:
Recipe type: Sauces
Serves: 4
Ingredients
  • ½ red onion, chopped
  • 3 garlic cloves, minced
  • 2 cups unsalted tomato sauce
  • ¼ cup nutritional yeast
  • 10-15 fresh basil leaves, chopped
  • 1 teaspoon dried oregano
  • ½ cup crumbled tempeh
Instructions
  1. Place a non-stick pan over medium heat. Add the onion and stir frequently until softened. Add a tablespoon of water if necessary to prevent burning. Add the garlic cloves and cook for about 30 seconds. Add the tomato sauce and bring the mixture to a boil. Reduce the heat and stir in the nutritional yeast, basil, oregano, and tempeh.

These pizzas are great served right out of the oven, or you can re-heat them in the microwave and serve them with a green salad like I did for lunch the next day:

Portobello pizza with a salad

I’m not sure how these would taste cold the next morning after a slumber party or hangover long night, but hey, nobody’s stopping you! :)

Conclusion:

This is my 4th post for Vegan Mofo, yay me! Have you discovered any new blogs that you can’t live without? Please tell me in the comments section. I tried going through the list last night, but it was so overwhelming that I got blog-fog.

One more day for my Vegan Delish giveaway, I’ll be selecting 10 lucky winners tomorrow. Use the Rafflecopter link to enter, you just need to be a U.S. resident:

a Rafflecopter giveaway

See you tomorrow for Healthy Vegan Friday!

Comments

  1. says

    Hey Carrie, thanks for the awesome recipe! I look forward to trying this out as soon as I can get some mushrooms! Thanks for the faux parmesan tip too – I can’t find all theiingredients for my previous recipe so it’s very welcome!

  2. says

    I used to make these prior to going plant based so they included dairy cheese. The portabellas are so meaty and delicious that they are quite filling. I will have to try your pizza sauce and I have the faux parmesan already made in my fridge and I love it.

  3. Diane says

    Quick and delicious — I’ll try the portobella pizza!

    … “blog-fog” … bahaha! :D

    … on another blog … I love Helyn’s Healthy Kitchen at http://helynshealthykitchen.blogspot.com/ … I enjoy her humor, writing style, brief commentaries and I have had great, great success with quite a number of her recipes … she has good healthy dishes, a wide variety of foods and spices that she workds with, and she doesn’t seem to compromise — her dishes Fuhrman friendly … and that’s what I’ve come to expect from a woman that has “Healthy” as her middle name! … too, I’m a visual eater, and her photos are second to NONE … PS: no I don’t know her, and she didn’t pay me to say these things! :)

    • says

      Thanks, Diane! I LOVE Helyn’s blog and you are so right, her recipes, commentary, and photos are incredible. Helyn was even kind enough to contribute several of her recipes recently to Vegan Delish! :)

    • says

      Hi Suzanne, oh my goodness, the telemarketing job was the WORST!!! The time went by so slowly and you seriously could not pay me enough money to do that again. That probably explains my aversion to talking on the phone now. Thanks for the blog recommendation, I’m going to check it out!

  4. Jacqui says

    I’ve got all the ingredients so this is on the menu! I would love to try & win your app, but my phone has “issues”. Maybe when I finally get a new one.

  5. Amy says

    That is such a great idea, Carrie! I still make my own whole wheat pizza dough for the kids every Friday, and then I just make a small pizza without cheese for myself – with lots of veggies and especially mushrooms piled up on it, I really do not miss the cheese at all.

  6. says

    Hey Carrie, this is one I’m definitely going to try. I love making portobello mushroom pizzas. I usually freeze leftover sauce in an ice-cube tray and then when I’m ready to make a portobello, I just add a few of the sauce cubes on top of the mushroom and toss it in the oven. It’s my lazy shortcut. But I’m excited to try this recipe to make the dish a little more gourmet and presentable to company! I love the tempeh addition. I’ll be doing them without the vegan cheese but yes to the nutritional yeast. Happy MOFOing! Adria

  7. says

    I am a huge fan of portobello mushrooms and vegan pizza, so this is the perfect combination to satisfy my cravings. I love participating in my first Healthy Vegan Friday which is where I found your fabulous recipe!

  8. says

    Mmmm mushrooms are probably my favourite veggie. I love the sound of this pizza made out of a big ‘ole mushroom! I usually use a rice wrap (engine 2 diet), but this would make a nice change.
    I used to like Pizza Hut stuffed crust :/ ew.
    I prefer to make my own, but sometimes it’s nice to get takeout pizza – it’s nice that places are trying to have vegan & gluten-free varieties now =)

  9. says

    Thanks for linking-up to 5-Ingredient Mondays, Carrie! I love the idea of using portobello mushrooms as the pizza crust. I’m featuring your recipe this week. Hope to see you back :)

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