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Easy Weeknight Stuffed Portobello Pizzas

Is it a stuffed mushroom or a pizza? It’s both! This winning combination of meaty portobellos, creamy tofu ricotta, and tomato sauce has all the makings of an easy weeknight dinner sure to please eaters of every kind. And there are lots of reasons why you want portobellos on your plate. They’re good for you, easy to find, and provide valuable plant-based protein! Invite your friends to add pizzazz to these portobello pizzas by using their favorite toppings. And don’t worry if you’re spotted using a knife and fork to eat this pizza, it’s so hearty and plump, there’s really no other way.
Course: Appetizers, Main Courses
Keyword: vegan

Ingredients

  • Mushrooms
  • 8 large portobello mushrooms stems removed
  • 2 tablespoons oil
  • Salt
  • For The Ricotta:
  • 1 14- to 16-ounce package of firm tofu
  • 1/4 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons oil
  • 2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • To Assemble:
  • 1 cup marinara sauce jarred or homemade
  • 1 cup vegan mozzarella shredded
  • Topping Suggestions
  • Sliced black olives
  • Sliced hot cherry peppers
  • Cooked chopped broccoli
  • Cooked sliced or crumbled vegan sausage
  • Chopped basil for garnish

Instructions

  • Preheat the oven to 400ºF. Line a baking tray with parchment paper. Brush the tops of the mushrooms with oil and place them oiled-side down on the tray. Sprinkle with a little salt. Roast for about 15 minutes until water is released and mushrooms are dark brown. Drain or blot excess water from each mushroom.
  • While the mushrooms roast, make the tofu ricotta. Finely crumble the tofu into a medium bowl. Add nutritional yeast, lemon juice, olive oil, onion and garlic powders, and salt. Mix until all ingredients are thoroughly combined. After making pizzas, store any extra tofu ricotta in a covered container in the refrigerator for up to a week or in the freezer for up to three months.
  • Spread 1 to 2 tablespoons of tomato sauce on the mushroom. Top with 1 to 2 tablespoons of tofu ricotta. Drizzle another tablespoon of tomato sauce on top. Sprinkle shredded mozzarella and finish with toppings of your choice.
  • Return the tray to the oven for about 10 minutes, or until the cheese has melted. Let mushrooms stand for a few minutes. Garnish with chopped basil before serving.

Notes

Allergen Notes: Contains soy
Make Ahead Notes: Tofu ricotta can be made in a day or two in advance