I’ve been making these portobello pizzas for the last few nights… so fast and filling! Portobellos are great, especially for those who are wanting to dabble in a vegan diet, since they are so hearty and dense… and even “meaty”. They are great as an alternative for burgers, strips of beef in a stir fry, in sandwiches, on salads, and as a “crust” for pizza!
- 1 large portobello mushroom cap, stem removed
- 1 vegan cheese slice (or daiya shredded cheese)
- 3-4 vegan pepperoni slices
- sprinkle of nutritional yeast
- 2-4 tbs tomato sauce
- ground pepper
- italian seasoning
- other topping ideas: pineapple, bell pepper, ground veggie meat, zucchini, asparagus, eggplant, chickpea spread, grilled/baked tofu strips, spinach, tomato slices
- Preheat oven to 400F.
- Get out your de-stemmed portobello mushroom cap and place on your baking sheet, facing up. Spread on some tomato sauce, layer on the cheese, pepperoni, any other toppings, nutritional yeast, ground pepper and italian seasoning.
- Once the oven is preheated, bake uncovered for around 25 minutes. Time will differ slightly, depending on how large your mushroom is. The cheese should be melted and the mushroom should be a bit soft and shouldn’t be as sturdy.
- Serve warm and eat with a knife and fork. (you could not use utensils, but I think thought would result in a bit of a mess and possibly tomato sauce running down your face. )
- These are a great alternative to regular pizzas, so go ahead and make two if you wish!