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Mini Vegan Pizza Stuffed Mushrooms

Serves 5 25 minute prep time

By Sarah Wilson, RHN on November 3, 2016

Mini Vegan Pizza Stuffed Mushrooms

If there’s an award given at your dinner party for best appetizer, you’re in luck. Cause you’ll be taking home gold with these bad boys. Bring the life to the party when you whip up these easy to make pizza stuffed mushrooms. These pizza stuffed mushroom caps are easy to make and will win over even the toughest crowds.  Did we mention they’re also gluten-free?

Ingredients

  • ½ green pepper diced
  • ½ red pepper diced
  • ½ cup chopped spinach
  • ⅓ cup diced white onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 350g/12oz. jar of marinara sauce or pizza sauce
  • 5 basil leaves roughly chopped
  • 10 baby Portobello mushroom caps
  • Optional: vegan mozzarella or parmesan for toppings

Preparation

  • Set oven to broil (500°F). Have a baking sheet ready with parchment paper or lightly oil it so mushrooms won’t stick to the pan.

  • Toss diced onion into skillet with olive oil and cook till soft. Add in peppers and garlic and cook until tender.

  • Add in marinara sauce and spinach. Let simmer for five minutes.

  • While sauce is simmering, wash the mushroom caps, making sure the stems are fully removed. Evenly place them on your baking sheet.

  • Remove sauce from stove and lightly place sauce in mushroom caps until full. Top with vegan cheese.

  • Place stuffed mushrooms in oven for 10 to 12 minutes.

  • Remove and sprinkle with chopped fresh basil.

Sarah Wilson, RHN

Sarah is a Registered Holistic Nutritionist, Personal Trainer and works at Vega as a Product Specialist. Sarah educates from experience! Drawing on her retail leadership in the natural health industry, her own nutrition consulting, and a personal passion, she equips audiences with tools and inspiration to feel their absolute best from the inside, out. Specializing in sports and fitness recommendations, Sarah is active as a runner, playing soccer or enjoying the Rocky Mountains on her snowboard.
Sarah Wilson, RHN

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