Vegan Stuffed Portobello Mushrooms
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.

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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.

🥄 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.

🌟 More easy vegan meals
- Vegan Pizza Rolls
- Vegan BBQ Chicken Pizza
- Cold Veggie Pizza
- Creamy Vegan Mushroom Pasta
- Vegan Stuffed Mushroom Bites
- Fried Oyster Mushrooms
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan stuffed portobello recipe

Vegan Stuffed Portobello Mushroom Pizzas
Ingredients
- 4 large portobello mushrooms
- 1/2 cup pizza sauce
- 1 cup baby spinach
- 1 cup vegan mozzarella cheese
- 1/2 cup vegan pepperoni, or vegan sausage or other pizza toppings of choice
Equipment
- sheet pan
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.