Vegan Portobello Pizza Bites

by | Updated: December 4th, 2016

There’s a pizza baking in the oven and it’s vegan and gluten free. Oh yeah! Instead of dough and greasy cheese, in this recipe, you get a tasty Portobello handheld stuffed with marinara sauce, kale, your favorite toppings and vegan cheese. If you’re a plant-strong foodie who once considered pizza a necessary food group, this delicious dish will satisfy your cravings without destroying your diet. Enjoy!

Vegan Mushroom Pizza

Vegan Portobello Pizza Bites


3 Tbsp. marinara sauce (or other pizza sauce of your choice)
½ Tbsp. extra virgin coconut oil
2 cups kale, torn into shreds
6 medium Portobello mushrooms, stems removed
1 medium tomato, diced
1/8 cup yellow onion, diced
Vegan cheese


  1. Preheat oven to 425 degrees. Line a small baking pan with parchment paper.
  2. Scrape out the inside of the mushroom and bake for 8-10 minutes.
  3. In a medium sauce pan over medium heat, melt coconut oil. Add tomatoes and onions and cook for a few minutes before adding marinara sauce. Add shredded kale and cook for five minutes more.
  4. Remove mushrooms from oven. Use a towel or paper towel to absorb the mushroom juice inside the cap.
  5. Scoop out the marinara mixture and pour into each mushroom cap. Top each with vegan cheese and any additional toppings you’d like.
  6. Broil for 3 minutes or until cheese has melted.