First things first, Happy Vegan Pizza Day! If three little things weren’t standing in the way of my own pizza-making ambitions today, well, I’d have some dough rising right now. Instead, I’m melting into a puddle of freckles as it’s … Continue reading
In preparation for Vegan Pizza Day on Saturday (fellow vegans, I behoove you – can we please declare a vegan danish say next?), I found myself once again contemplating the cute Pizza Cups from Slice and channeling my inner little old Italian lady relatives. Somehow, this led to the veganization of Portobello Mushroom Crust Pizzas from the same site, while remembering I had just received some Teese from a friend to play with.
The following portobello pizzas differ from Tonecapo’s pictorial on Slice because a) there’s vegan mozzarella involved, b) the gills are scraped, and c) a mixture of pureed mushroom stem, spinach, garlic and black olives is used in place of the sausage crumbles.
Of course, please forgive that I should iron my tablecloth or whatever grown ups do in the following photo pictorial. The recipe follows.
Step 1) The De-Gilling
Step 2) The Saucing
Step 3) The Stuffing
Ladies and gentlemen, it’s our special guest, Teese!
Step 5) The Finale
Portobello Mushroom Pizzas with Spinach & Black Olive Filling
These mini “pizzas” are ridiculously week-night friendly, and any leftovers are just waiting to top pasta or fill a sandwich.
Serves: 1-2, double and use larger caps for bigger portions
- 2 Portobello mushroom caps, stems removed and set aside, and gills carefully scraped out with a spoon
- 1/4 cup tomato sauce (use more if needed)
- 1/4 cup of shredded vegan mozzarella cheese
- handful of baby spinach
- 1 clove of garlic – see below
- good pinch of salt, to taste
- freshly ground black pepper, to taste
- 4 black olives
- olive oil, preferably in spray/misting form
- optional: dried oregano and crushed red pepper
- Pre-heat your oven to 450F and lightly grease a baking pan large enough to fit the caps.
- Spoon the sauce even onto the caps.
- Finely mince or pulse together the removed mushroom stems, baby spinach, garlic and black olives in a food processor.
- Saute, stirring frequent, in a lightly oiled pan over medium heat for 3-5 minutes, being careful not to burn. Remove from heat.
- Spread half of the spinach mixture onto each cap.
- Top each cap with half of the shredded vegan cheese, sprinkled with desired dried herbs, lightly spray with oil, and bake for 18-20 minutes. Broil for an additional 1-2 minutes, if desired.
- Remove from the oven, and serve.
The local garlic love:
Do you have any plans for this Vegan Pizza Day? I’m considering breakfast at Sizzle Pie, myself. If you’re in the Portland area, there’s always local vegetable topped slice sat Hot Lips, cornmeal crust at Dove Vivi, wood-fired pizza from carts Pyro Pizza and Wy’yeast ( gah! why have I not been yet?!?), Hopworks, Portobello (Daiya and cashew sauce), Rudy’s (recently added Daiya), Eat Pizza, Oasis (now has soy cheese!), and more.