These easy pizza-style vegan stuffed portobello mushrooms make a delicious, low-carb, gluten-free meal. With just a few simple steps you can stuff tender portobello mushrooms with your favorite pizza topping and vegan cheese, then bake to perfection.

A top view of a blue plate with two stuffed portobello mushrooms.

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❤️ Why make this recipe

If you are craving pizza, but need to be gluten-free, trying to eat low-carb, or simply love mushrooms like I do, these stuffed portobellos are for you!

My son had to be gluten-free for a long time, but he didn’t like many of the gluten-free pizza crust options. I had to get creative, so I started making little polenta pizza bites, tofu pizza crust, and these portobello pizzas.

🧾 Ingredients and substitutions

  • Portobello Mushrooms – look for large, fresh mushrooms that are firm to the touch. They should feel heavy and not be dried out at the edges.
  • Pizza Sauce – use your favorite pizza sauce or you can also use slices of fresh tomatoes or pasta sauce instead of pizza sauce.
  • Pizza toppings – I like to use vegan sausage crumbles, tofu sausage crumbles, or vegan pepperoni for a more filling stuffed mushroom. You can also use olives, bell peppers, cherry tomatoes, spinach, or any other pizza topping that you like.
  • Vegan Cheese – You can use vegan mozzarella cheese or my homemade vegan liquid pizza cheese.
  • Fresh Basil – (optional) You can also top it with some drizzles of vegan pesto.

🔪 Helpful tools

  • Sheet Pan – for baking.
  • Parchment Paper – to line the pan, but it is not necessary.
Four pizza stuffed portobello mushrooms on a sheet pan.

🥄 How to make stuffed portobellos

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat the oven to 375°F (190°C).

Step 2 – With a paper towel or clean dry cloth, wipe off any dirt or debris from your mushrooms. Then cut off the stems and scrape out the gills with a spoon.

Step 3 – Line your baking tray with parchment paper and place the mushrooms on the sheet pan, stem side down. Lightly brush or spray the mushroom tops with a little oil.

Step 4 – Place the mushroom caps in the oven for 10 minutes.

Step 5 – Take the mushrooms out of the oven and allow them to sit for about 5 minutes, then use a paper towel to soak up any excess moisture on or around the mushrooms.

Step 6 – Flip the mushrooms over and fill them with 2-3 tablespoons of pizza sauce, any pizza topping that you wish, then top them with vegan cheese.

Step 7 – Return them to the oven for another 10 minutes until the cheese is melty. (You can turn on the broiler for 2-3 minutes to melt the cheese better.)

👩🏻‍🍳 Pro Tips

  • Some recipes call for salting the mushrooms before baking, but I find that they get too watery when I do this, so I salt them after baking if needed.
  • Some vegan cheese does not melt as well as others, to help it melt, you may need to cover the stuffed mushrooms with foil for about 5 minutes trapping the steam and helping the cheese to melt.

🥡 Storage and reheating

Refrigerate: These vegan stuffed portobello mushrooms will keep well in the fridge for 3 – 4 days in an airtight container.

Freeze: You can also freeze the stuffed mushrooms in an airtight container in the freezer for up to 3 months.

Reheating: Reheat the portobello pizzas in the microwave for about 2 minutes each or bake them at 375°F (190°C) for about 8-10 minutes until heated through.

Vegan stuffed portobello mushrooms with pizza toppings on a blue plate with basil on the side.

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📋 Vegan stuffed portobello recipe

Two vegan stuffed portobello mushrooms withe pizza toppings on a blue plate with basil and cherry tomatoes on the side.
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5 from 1 rating

Vegan Stuffed Portobello Mushroom Pizzas

Stuffed portobello mushrooms stuffed with pizza toppings and baked to perfection.

Ingredients

Equipment

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • With a paper towel or clean dry cloth, wipe off any dirt or debris from your mushrooms. Then cut off the stems and scrape out the gills with a spoon.
  • Line your baking tray with parchment paper and place the mushrooms on the sheet pan, stem side down. Lightly brush or spray the mushroom caps with a little oil.
  • Place the mushroom caps in the oven for 10 minutes.
  • Take the mushrooms out of the oven and allow them to sit for about 5 minutes. Then use a paper towel to soak up any excess moisture on or around the mushrooms.
  • Flip the mushrooms over and fill them with 2-3 tablespoons of pizza sauce, any pizza topping that you wish, (I used vegan pepperoni and spinach), then top them with vegan cheese.
  • Return them to the oven for another 10 minutes until the cheese is melty. (You can turn on the broiler for an additional 2-3 minutes to melt the cheese better.

Notes

  • Some recipes call for salting the mushrooms before baking, but I find that they get too watery when I do this, so I salt them after baking if needed.
  • Some vegan cheese does not melt as well as others, to help it melt, you may need to cover the stuffed mushrooms with foil for about 5 minutes trapping the steam and helping the cheese to melt.
Serving: 1stuffed mushroom, Calories: 117kcal, Carbohydrates: 12g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.03g, Trans Fat: 0.003g, Sodium: 439mg, Potassium: 439mg, Fiber: 3g, Sugar: 3g, Vitamin A: 836IU, Vitamin C: 4mg, Calcium: 34mg, Iron: 1mg
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