Baked Stuffed Portobello Pizza (Vegan, Gluten-free)

Sunday, March 22, 2015

Although most of the time I prefer eating raw food, sometimes I like to bake portobello because I really like its tenderness. This recipe is one of my favorite ways in cooking portobello and to use the leftover veggies :)

Serves 4


4 portobello mushroom
1 tsp dried basil
1 tsp dried oregano
1/4 tsp cumin powder (optional)
8 Tbsp carrot dressing
8 Tbsp of chopped mixed veggies
Vegan cheese
Olive oil


  1. Preheat oven to 180 °C
  2. Clean the surface of the portobello mushrooms with kitchen paper to remove any dirt
  3. Mix dried basil, oregano and cumin with the olive oil and mix well
  4. Place the cleaned mushrooms on a baking sheet and brush the surface of the mushroom with olive oil 
  5. Bake the mushrooms for 5 minutes with the gill side up. Remove from the oven and add the toppings.
  6. For each mushroom, place 2 tablespoons of the carrot dressing on the mushroom gill.
  7. Add 2 tablespoons of mixed veggies of your own choice and lastly place a certain amount of crumbled vegan cheese on top
  8. Put the mushrooms back to the oven and bake for another 15-20 minutes until they become tender
  9. Remove from the oven and sprinkle with some nutritional yeasts for garnish

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