Best 10 Portabella Pizza Raw Foods Recipes

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**Unveil the symphony of flavors in our delectable Portabella Pizza recipes, a culinary masterpiece that caters to your health-conscious desires and tantalizes your taste buds.**

Journey into the realm of raw vegan cuisine with our Portabella Pizza recipes, where vibrant colors, crisp textures, and an explosion of flavors dance on your palate. These pizzas are not just a meal; they are an experience, a celebration of nature's bounty.

Indulge in the classic Margherita pizza, a symphony of juicy tomatoes, creamy cashew mozzarella, and aromatic basil, all nestled on a hearty portabella mushroom crust. Craving something more adventurous? Embark on a culinary expedition with our Pesto pizza, where zesty basil pesto, sun-dried tomatoes, and roasted red peppers create a flavor fiesta.

For those seeking a touch of spice, our Spicy Thai pizza promises an exhilarating journey. A spicy peanut sauce, crisp red cabbage, and the warmth of serrano peppers ignite your senses, leaving you craving more.

Our recipes cater to various dietary preferences, with gluten-free and nut-free options available. Each pizza is a testament to the versatility and creativity of raw food cuisine, showcasing the boundless possibilities of plant-based ingredients.

Unleash your inner chef and embark on a culinary adventure with our Portabella Pizza recipes. Nourish your body, delight your senses, and discover a new appreciation for the art of raw vegan cooking.

Here are our top 10 tried and tested recipes!

PORTOBELLO PIZZAS



Portobello Pizzas image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 16m

Yield 24 pieces

Number Of Ingredients 8

6 large portobello mushroom tops, stems removed and gills scraped
Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
Salt and freshly ground black pepper
1 pound Italian sweet sausage
1/2 pint grape tomatoes
1/2 cup cream
1/2 cup basil leaves, shredded or torn
1/2 cup shredded Parmigiano

Steps:

  • Preheat broiler.
  • Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.
  • While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.

PORTABELLA PIZZA (RAW FOODS)



Portabella Pizza (Raw Foods) image

This recipe is slightly modified from a free "magazine" I picked up at Whole Foods called "Extraordinary Health" (it actually ended up being mostly ads for expensive supplements, but there were some good recipes). This recipe was one of my favorite things I tried on my five-day raw foods experiment. I will probably make it again when I'm not making an effort to eat raw.

Provided by Prose

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

2 portabella mushrooms
1 1/2 lemon, juice of
4 ounces tahini (raw)
1 garlic clove, crushed
1 pinch cayenne pepper
1 tablespoon Braggs liquid aminos or 1 tablespoon shoyu, sauce
1 large tomatoes
8 fresh basil leaves (optional)

Steps:

  • Clean and stem the mushrooms and turn them upside down. Pour the juice of one lemon over them.
  • Make tahini dressing by mixing the tahini, juice of 1/2 lemon, garlic, cayenne, and Braggs. Add warm water as needed to make a creamy consistency. Spread over the mushrooms.
  • Top with tomato slices and fresh basil leaves (if desired). I like to cut each mushroom into four "pizza slices.".

PORTOBELLO PIZZA



Portobello Pizza image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

1 pint slow cooked tomato sauce (recommended: FreshDirect)
1 grilled flat bread (recommended: FreshDirect)
1 cup grated mozzarella cheese
2 tablespoons grated Parmesan
1 package sliced portobello mushrooms (or 3 loose portobello mushrooms)
1/2 pint green basil and pignoli pesto (recommended: FreshDirect)
Dried oregano, salt and pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Ladle a hearty portion of tomato sauce (2/3 cup) and spread evenly onto the flatbread.
  • Add a layer of grated mozzarella cheese and add 2 tablespoons parmesan cheese.
  • Layer big meaty Portobello mushroom slices in a sun-burst design. Complete by drizzling a generous amount of pesto on top. Sprinkle with dried oregano, salt and pepper, to taste. Place in the oven and bake until cheese is melted and lightly browned and the crust is crispy.
  • Serve with a smooth red wine such as Frey Vineyards Organic Sangiovese.

PORTABELLA PIZZAS



Portabella Pizzas image

Use different combinations of your own favourite toppings to create new flavour sensations for a healthier new pizza option. Cdn Living Magazine 1997

Provided by karen in tbay

Categories     Vegetable

Time 22m

Yield 1-12 as many as required

Number Of Ingredients 17

portabella mushroom
olive oil
balsamic vinegar (optional)
cheese
crumbled feta
black olives
chopped fresh oregano
crumbled goat cheese
chopped fresh basil
rosemary
pepper
shredded extra-old cheddar cheese
crumbled cooked bacon
crumbled asiago cheese
minced sun-dried tomato packed in oil
chopped fresh basil
pepper

Steps:

  • Brush underside of stemmed portobello mushroom caps lightly with olive oil Sprinkle lightly with balsamic vinegar if desired.
  • Cover with layer of cheese, then add favourite toppings as suggested or create your own.
  • Broil on baking sheet about 6 inches from heat for 1 to 2 minutes or til cheese is bubbling and browned.
  • Cut into wedges and serve warm.

Nutrition Facts :

PERSONAL PORTOBELLO PIZZA



Personal Portobello Pizza image

A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.

Provided by KJONES27

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 1

Number Of Ingredients 6

1 large portobello mushroom, stem removed
1 tablespoon spaghetti sauce
½ cup mozzarella cheese
½ tablespoon sliced black olives
4 slices pepperoni sausage
1 clove garlic, chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
  • Bake for an additional 20 minutes, or until cheese is melted and golden.

Nutrition Facts : Calories 235 calories, Carbohydrate 10.6 g, Cholesterol 44.9 mg, Fat 13.6 g, Fiber 2.3 g, Protein 18.8 g, SaturatedFat 7.1 g, Sodium 589.9 mg, Sugar 4.1 g

PORTABELLA PIZZA



Portabella Pizza image

Make and share this Portabella Pizza recipe from Food.com.

Provided by Tim Falanski

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 large portabella mushrooms
1/3 lb Italian sausage
4 whole tomatoes, peeled crushed
1 onion, medium diced
1 garlic clove, chopped
1 tablespoon olive oil
2 teaspoons oregano
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 375°F.
  • In skillet, fry Italian sausage breaking into small pieces.
  • Cook until light brown and pinkness is gone.
  • In medium skillet heat olive oil and add onion and garlic until soft.
  • Add crushed tomatoes and spices and simmer until most of the liquid of the tomatoes is cooked out, about 10 minutes.
  • Using a spoon, scoop out the "ribs" in the underside of the mushrooms.
  • It's best to do this under cold water.
  • Rinse clean and set on a paper towel to dry.
  • Once they are fairly dry place on a cookie sheet.
  • Place cooked and crumbled sausage equally inside the bowl of the mushrooms.
  • Add equal amount of sauce on the top of the sausage.
  • Add equal amounts of mozzarella cheese to the top of the sauce and sausage.
  • Bake in oven for 15 minutes or until cheese is melted.
  • Optional: Top with crushed red pepper flakes for a little zip.
  • Try adding sliced pepperoni or other favorite pizza toppings for a variety.

PORTOBELLO PIZZAS



Portobello Pizzas image

Portobello mushroom caps are the creative "crust" in this upscale spin on pizza. I also cut the caps into wedges and serve them as an appetizer.-Lisa Scheevel, LeRoy, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 tablespoon olive oil
1 pound bulk Italian sausage
1 can (15 ounces) pizza sauce
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup chopped fresh mushrooms
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 cup shredded part-skim mozzarella cheese
Thinly sliced fresh basil leaves, optional

Steps:

  • Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil. Bake at 350° for 20-25 minutes or until tender, turning once., Meanwhile, cook sausage over medium heat until no longer pink; drain. Stir in the pizza sauce, pepper, onion, mushrooms, Parmesan cheese and garlic. Divide among mushrooms; sprinkle with mozzarella cheese. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with basil if desired.

Nutrition Facts : Calories 274 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 699mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.

VEGGIE PORTABELLA PIZZA



Veggie Portabella Pizza image

If you love pizza, but are trying to cut down on the calories and fat, try this!Enjoy, and feel guilt free!

Provided by Sharon123

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

4 large portabella mushrooms, stems removed
1 (6 ounce) can tomato paste
1 (8 ounce) can diced tomatoes and green chilies, drained
1 tablespoon anchovy paste (optional)
2 teaspoons minced garlic
1/2 medium yellow onion, slivered
1/2 cup light cheddar cheese, shredded
1/2 cup feta cheese, crumbled (or blue cheese)
1/2 green bell pepper, sliced
1/2 yellow bell pepper, sliced
salt
pepper

Steps:

  • Preheat the oven to 400*F.
  • Coat a baking sheet with cooking spray.
  • Place the mushrooms upside down on the sheet, bake for 5 minutes, then set aside.
  • Combine the tomato paste, tomatoes, anchovy paste, if using, and garlic in a small bowl.
  • Mix well.
  • Spoon 1/4 cup of the sauce mix into the center of each mushroom.
  • You'll have some leftover for a later batch.
  • Layer the onion on top of the mushrooms, then sprinkle on the cheeses.
  • Arrange the pepper slices on top.
  • Add the salt and pepper to taste.
  • Bake for 10 minutes until the cheese is golden brown and melted.
  • Enjoy!

Nutrition Facts : Calories 157, Fat 5.8, SaturatedFat 3.6, Cholesterol 20.1, Sodium 885.4, Carbohydrate 18.4, Fiber 3.6, Sugar 9.1, Protein 11.3

LOW-CARB PORTABELLA PIZZAS



Low-Carb Portabella Pizzas image

If you are watching your carbs, and crave pizza, this is the recipe for you! Be creative, and try your favorite combination of toppings! You could modify this to serve as an appetizer, using mini-mushroom caps, or try it grilled!

Provided by DanielsWife

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

nonstick cooking spray
2 portabella mushroom caps, wiped with a damp cloth
1/2 cup low-sugar pizza sauce
2 tablespoons reduced-fat cream cheese, softened
2 tablespoons grated parmesan cheese
1/2 cup shredded low-moisture part-skim mozzarella cheese
2 teaspoons italian seasoning
2 Italian sausages, browned
8 pepperoni slices
1/4 cup shredded low-moisture part-skim mozzarella cheese

Steps:

  • Preheat oven to 400 degrees.
  • On a jelly roll pan, spray two circles, about 3 inches in diameter, and place mushroom caps on top of the circles, stem side up.
  • Spoon 1/4 cup of the pizza sauce into each cup (use more or less as you desire).
  • In a small bowl, blend together the cream cheese and parmesan. Add seasoning and mozzarella cheese. Stir to combine.
  • Carefully stuff each cup with half of the cheese mixture.
  • Place 4 pepperoni slices on each cup, on top of the cheese.
  • Spoon italian sausage on top of the pepperoni.
  • Top with additional mozzarella cheese.
  • Carefully press down on each "pizza" to secure the toppings.
  • Bake in pre-heated oven for approximately 15-20 minutes, or until cheese has melted and is lightly browned.
  • Enjoy!

Nutrition Facts : Calories 363.6, Fat 26.9, SaturatedFat 10.5, Cholesterol 60.1, Sodium 1127.7, Carbohydrate 9.1, Fiber 1.3, Sugar 2.3, Protein 21.5

PORTABELLA MUSHROOM PIZZA



Portabella Mushroom Pizza image

Make and share this Portabella Mushroom Pizza recipe from Food.com.

Provided by Hotwingcooker

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

2 large portabella mushrooms, largest you can find
4 tablespoons pizza sauce
1 (10 ounce) can rotel (I prefer Mexican style)
4 tablespoons butter (i always use real butter)
1/2 cup mozzarella cheese or 1/2 cup provolone cheese
1/2 cup of 1/4-inch diced Canadian bacon or 1/2 cup pepperoni

Steps:

  • in skillet put 1/4" diced canadian bacon cook til crispy
  • rinse mushrooms remove stem set it aside using a spoon remove gills careful not to break edges giving it a crater shape.
  • melt two tbs of butter put one tbs in each cap of mushroom
  • then add 2 tbs of pizza sauce to each mushroom cap
  • add 3 tbs of rotel to each cap.
  • add 1/4 cup of cheese to each cap
  • then add as much diced canadian bacon or pepperoni as u like
  • take stems and slice add as topping.
  • put remaining butter in flat pan cook in oven on about 325-350 deg.pizza's for 15-20 min until tender.

Tips:

  • Choose the Right Mushrooms: Select large, firm portobello mushrooms with intact stems. They should be free from blemishes or bruises.
  • Properly Clean the Mushrooms: Gently wipe the mushrooms with a damp cloth or paper towel to remove any dirt or debris. Avoid rinsing them under running water, as this can make them soggy.
  • Remove the Stems: Using a spoon or your fingers, carefully remove the stems from the mushrooms. You can discard the stems or save them for other recipes.
  • Create a Marinade: Enhance the flavor of the mushrooms by marinating them in a mixture of olive oil, balsamic vinegar, herbs, and spices. Allow them to marinate for at least 30 minutes, or up to overnight.
  • Grill or Roast the Mushrooms: Preheat your grill or oven to the desired temperature. Brush the mushrooms with additional olive oil and grill or roast them until tender and slightly charred. This typically takes around 10-15 minutes.
  • Assemble the Pizza: Place the grilled or roasted mushrooms on a serving platter or individual plates. Top with your favorite pizza toppings, such as cheese, vegetables, and herbs. Drizzle with olive oil and balsamic vinegar for extra flavor.
  • Enjoy Immediately: Portobello mushroom pizzas are best enjoyed fresh. Serve them immediately after assembling while the mushrooms are still warm and tender.

Conclusion:

Portobello mushroom pizzas are a delicious, nutritious, and versatile dish that can be enjoyed as an appetizer, main course, or snack. With their hearty texture and earthy flavor, portobello mushrooms make an excellent substitute for traditional pizza dough. Experiment with different toppings and marinades to create a pizza that suits your taste preferences. Whether you prefer a classic margherita pizza or a more adventurous combination, portobello mushroom pizzas are sure to impress your friends and family. These pizzas are not only easy to make, but they are also a great way to sneak in some extra vegetables into your diet. So next time you're looking for a quick and healthy meal, give portobello mushroom pizzas a try. You won't be disappointed!

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