These vegetarian stuffed portobello mushrooms are a tasty and healthy twist on pizza! They come together fast enough for a weeknight meal and I promise even the carnivores in your house will leave satisfied.
What are our feelings about mushrooms? I don’t meet many people that are lukewarm – it’s one of those love/hate things. The spectrum goes from obsessed to “fungi, gross”.
While I don’t have many recipes incorporating them on this site, I freaking LOVE mushrooms.
For the plant-forward home cook, mushrooms are a great way to add a meaty texture that you can really bite into without the meat. They also bring amazing umami flavor that instantly transforms a dish.
These pizza stuffed mushrooms feature an underutilized variety (in my opinion) – the portobello. The shape is perfect for stuffing because once you clean out the gills it resembles a shallow bowl.
Here’s how to make them!
How to Clean Portobello Mushrooms
Portobellos, like other mushrooms, are naturally pretty dirty so it’s important to first clean and prep them the right way before moving forward.
There are three main steps:
- Remove the stem. The stem is tough and woody so you’ll want to toss it. I use a paring knife to cut it right at the base, but you might also be able to just sort of pop it off too.
- Scrape out the gills. Use a spoon to remove the dark brown gills. These should come out really easily.
- Clean the top. Instead of rinsing or soaking the mushroom caps (this can make them spongy), use a damp towel or paper towel to wipe off any dirt/grit. It isn’t necessary for the mushroom to be perfectly clean or white.
- One of the only food sources of vitamin D
- Of all produce, the leading source of selenium – an antioxidant that protects against chronic disease and strengthen immune system
- Contains other important nutrients: B vitamins, potassium (source)
Ingredients for Pizza Stuffed Portobello Mushrooms
I love how short and simple the ingredients list is for these! You can add your favorite pizza toppings, but I prefer to keep them easy and pair with a nice side salad.
- Portobello mushroom caps (cleaned with stems and gills removed)
- Tomato sauce
- Mozzarella cheese
- Optional: grated parmesan cheese, red pepper flakes, basil
Par-Bake and Assemble
Once you finish prepping, the next step is to par-bake them for 8-10 minutes to make sure the mushrooms are completely cooked. Trust me, no one wants to bite into a partially raw mushroom here. You’ll bake them stem side down, then flip before adding toppings.
Here’s a step-by-step guide to assembling:
Hello, gorgeous! After a second bake and a quick finish under the broiler, the cheese should be bubbly, slightly browned and perfect.
Finish with grated parmesan cheese, red pepper flakes and a little basil to really take it over the top.
These pizza stuffed portobellos are such an easy meatless meal and a total crowd-pleaser! This is a great way to dabble in plant-forward cooking using familiar flavors and adding some extra vegetable power.
More Mushroom Recipes:
- Tortellini Pasta Salad with Grilled Vegetables and Goat Cheese
- Shortcut Mushroom Ramen Bowls
- Traeger Pizza
Pizza Stuffed Portobello Mushrooms
These vegetarian stuffed portobello mushrooms are a tasty and healthy twist on pizza! They come together fast enough for a weeknight meal and even the carnivores in your house will leave satisfied.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Mains
- Method: Oven
- Cuisine: Italian
- Diet: Vegetarian
- 2 large portobello mushroom caps (cleaned, stems and gills removed)
- 1 Tbsp olive oil
- 1/2 cup tomato sauce
- 2 Tbsp pesto
- 2/3 cup shredded mozzarella cheese
- Grated parmesan cheese, red pepper flakes, fresh basil
- Preheat oven to 400 degrees
- Place mushrooms stem side down on a baking sheet and drizzle with olive oil, then season with salt and pepper. Bake for 8-10 minutes or until tender.
- Flip mushrooms and top with tomato sauce, pesto and mozzarella cheese (divide evenly between the two).
- Bake for 5 more minutes or until cheese is completely melted. Broil 1-2 minutes to get cheese bubbly and slightly browned on top.
- Top with parmesan cheese, red pepper flakes & basil.
- Feel free to add your favorite pizza toppings to this before topping with the mozzarella cheese.
- Serving Size: 1 mushroom cap
- Calories: 298 calories
- Fat: 23 grams
- Carbohydrates: 9 grams
- Fiber: 2 grams
- Protein: 15 grams
Keywords: vegetarian, gluten-free, stuffed mushrooms, pizza recipes, pesto
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