Crustless Portobello Mushroom Pizza

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This recipe was created for both of my vegan step-daughters! Love you girls! XOXO

This is the easiest pizza recipe you will ever make.

No tossing, no stretching, and no crust. That’s right! This is a crust-less portobello mushroom pizza. Gluten Free! Plus it makes a great Meatless Monday dish!

Can you keep a secret?

The Portobello Mushroom IS The Crust!

This portobello mushroom pizza recipe makes the perfect individual sized pizza. It’s a great recipe to get the whole family involved and let them build their own pizza.

Can you eat the gills of the portobello?

The gills of the portobello mushrooms can be eaten but I highly recommend that you don’t. I like how Serious Eats put it in their 2011 article How to Prepare Portobello Mushrooms, “the dark black gills can be eaten, but they’ll turn your food a nasty, murky, scuzzy brown, so it’s best to scrape’em out”. Well said! Don’t you think?

Cleaning Mushrooms

When cleaning portobello mushrooms use a damp cloth or a mushroom brush and gently remove any visible dirt. If the mushroom is heavily soiled with dirt lightly rinse under cool water and pat dry with paper towels.

While holding the mushroom in the palm of your non-dominant hand gently remove the stem with your dominant hand and set aside or discard.

Personally, I will usually keep the stems, slice them up, put in a saucepan of butter and simmer until they are deep caramelized brown. Oh, so good!

Use a spoon and gently remove gills from the underside of the mushroom and discard gills.

Ingredients:

Vegan Cashew “Goat Cheese”

• 1/2 cup cashews (soaked in boiling water for 15 minutes)
• 1 teaspoon apple cider vinegar
• 1 teaspoon coconut oil
• 1/2 teaspoon lemon juice
• 1/8 teaspoon lemon zest
• 1 clove garlic
• 1 Tablespoon Nutritional Yeast

Portobello Mushrooms

• 4 large portobello mushroom caps stems and gills removed
• 1/3 cup olive oil to coat mushrooms
• 1/2 teaspoon King Arthur Pizza Seasoning
• 1 cup tomato sauce
• 1/2 cup cherry tomatoes sliced
• 1 cup spinach
• 1/4 cup red onion sliced
• 1/2 teaspoon crushed red peppers (optional)
• Grated cheese for additional topping (I used 1/2 package CHAO sliced vegan cheese grated)

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. First make the Cashew “Goat Cheese”. Soak nuts in boiling water for 15 minutes. Drain and place in a small food processor with other ingredients. Blend until smooth. Transfer to a bowl. Cover with plastic wrap and place in refrigerator until ready to top pizzas.
3. Clean portobello mushrooms with a damp cloth or a mushroom brush and gently remove any visible dirt. If the mushroom is heavily soiled with dirt lightly rinse under cool water and pat dry with paper towels.
4. While holding the mushroom in the palm of your non-dominant hand gently remove the stem with your dominant hand and set aside or discard.
5. Brush all sides of mushrooms with olive oil and place on a foil lined baking sheet.
6. Add 1-2 heaping tablespoons of tomato sauce to mushroom cap.
7. Add a generous amount of spinach on top of sauce.
8. Sprinkle onion on top of spinach, add sliced tomatoes, sprinkle with King Arthur Pizza Seasoning and any other toppings of your choice.
9. Bake the mushroom pizza’s for at least 15 minutes. Note:
   Cooking times vary due to individual preferences.
10. After 15 minutes remove from oven. Add cashew “Goat Cheese” and return to oven baking for 5 more minutes.
11. Remove from oven. Top with red pepper flakes, grated cheese and serve immediately.
12. Enjoy!

Baked Portobello Mushroom Pizza

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Notes and Sources

Notes and Sources

This recipe was inspired by Every Last Bite

https://www.seriouseats.com/2011/04/knife-skills-how-to-prepare-portabella-mushrooms.html