Mushroom Pizzas
Want a super satisfying, delicious dinner idea? Well, here you go! Mushroom pizzas – they’re versatile, amazing, simple and healthy. All of the boxes I need checked for my meals! This recipe is vegan, but can easily be swapped out depending on what products you decide to use. Let’s get into it…
Mushroom Pizzas Specifics
As I mentioned, these mushroom pizzas are super simple and are most likely going to be a staple in our house. Nick was a huge fan, and they’re super filling too! Packed with veggies and protein, what’s not to love? Here’s what you’ll need..
- Mushrooms: Of course! I used Portobello Mushrooms, which are the best for these pizzas. Get ones that are fairly large and have depth where the stem is so that they don’t overflow.
- Pizza or Pasta Sauce: I went with Rao’s Arrabbiata sauce, which was delicious, but any sugar free sauce should do just fine!
- Protein: Any ground protein will do, I used 1lb. Since I did a vegan option, I used the Lightlife Plant Based Ground, but you can easily swap in grass fed ground beef or organic ground turkey/chicken.
- Cheese: You know that I’m a huge fan of Miyoko’s Mozzarella for a vegan cheese. Pop the wheel in the freezer for a few minutes prior to shredding so that it shreds easier. You can use any mozzarella cheese for this recipe.
- Spice it up!: I used a combination of oregano, crushed red pepper, salt, pepper, minced garlic and olive oil for this recipe. Any Italian seasoning will do just fine!
If you’re looking for some more delicious dinner ideas, check out my Zucchini Enchiladas or Veggie Sweet Potato Gnocchi!
Mushroom Pizzas
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Ingredients
- (8) portobello mushrooms
- 1 lb ground protein of choice
- 2 tbsp extra virgin olive oil
- 1/2 c mozzarella cheese, shredded
- 1 1/2 c sugar free pasta sauce
- 1/4 white onion, finely diced
- 3 tsp garlic, minced
- 1/2 tsp crushed red pepper
- 1/2 tsp oregano
- Salt & pepper, to taste
Instructions
It’s pizza time!
- Preheat oven to 400.
- Remove the stems from your mushrooms by twisting them off, then remove the ‘gils’ with a spoon so that you have a flat surface and a ‘bowl like’ shape at the bottom of the mushroom. Dice the stems/gils and set aside.
- Place mushrooms on a parchment paper lined baking tray and bake in the oven for ~5 minutes.
- Meanwhile, add your olive oil, ground protein, onion, and seasonings to a skillet on medium heat.
- Once protein is cooked well through, add in your sauce and turn heat to low.
- After 5 minutes, take the mushrooms out of the oven, then distribute your sauce mixture evenly into the 8 mushrooms.
- Top each mushroom with ~1 tbsp of shredded mozzarella cheese.
- Bake for another 15 minutes. Enjoy!
Notes
Note: if you're cooking a meat such as turkey, beef or chicken, cook that separately, then drain the fat and add the veggies/seasoning/sauce afterwards.
Mushroom Pizzas
Print This
Ingredients
- (8) portobello mushrooms
- 1 lb ground protein of choice
- 2 tbsp extra virgin olive oil
- 1/2 c mozzarella cheese, shredded
- 1 1/2 c sugar free pasta sauce
- 1/4 white onion, finely diced
- 3 tsp garlic, minced
- 1/2 tsp crushed red pepper
- 1/2 tsp oregano
- Salt & pepper, to taste
Instructions
It’s pizza time!
- Preheat oven to 400.
- Remove the stems from your mushrooms by twisting them off, then remove the ‘gils’ with a spoon so that you have a flat surface and a ‘bowl like’ shape at the bottom of the mushroom. Dice the stems/gils and set aside.
- Place mushrooms on a parchment paper lined baking tray and bake in the oven for ~5 minutes.
- Meanwhile, add your olive oil, ground protein, onion, and seasonings to a skillet on medium heat.
- Once protein is cooked well through, add in your sauce and turn heat to low.
- After 5 minutes, take the mushrooms out of the oven, then distribute your sauce mixture evenly into the 8 mushrooms.
- Top each mushroom with ~1 tbsp of shredded mozzarella cheese.
- Bake for another 15 minutes. Enjoy!
Notes
Note: if you're cooking a meat such as turkey, beef or chicken, cook that separately, then drain the fat and add the veggies/seasoning/sauce afterwards.
