Goat cheese and Vegetable Stuffed Portobello Pizza

Thick and meaty portobello mushrooms are first roasted to perfection to use as gluten-free pizza bases. In this recipe, balsamic caramelized onions are paired with a medley of sautéed vegetables and topped with crumbled goat cheese to make luxurious mini pizza’s…in 30 minutes. Let’s get going!

Goat's cheese and Vegetable Stuffed Portobello Pizza

  • Servings: 4
  • Print


Base IMG_0530

  • 4 large portobello mushrooms
  • 2 tbsp olive oil for brushing
  • pinch of S&P


  • Stems from the mushroom caps, chopped
  • 1 cup spinach leaves, chopped
  • 1 red pepper, chopped
  • 1/2 sweet onion, chopped
  • 3 medium tomatoes, chopped
  • 2 garlic cloves, crushed
  • 1 bird’s eye chilli, diced
  • 4 oz goat cheese
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp each of basil, oregano and rosemary
  • S&P to taste
  • Freshly grated parmesan cheese to top

Let’s cook:

  1. Base: Preheat oven 400F. Brush off any visible dirt on the mushrooms, remove stems and save for later. Place the mushroom caps, stem side up on a foil-lined rimmed baking tray. Brush on a light layer of olive oil and sprinkle with S&P. Roast for 10 minutes and remove from heat. Press the gills of the mushrooms down with the back of a spoon to create more space for the filling. Lower heat to 375F. IMG_0642
  2. Stuffing: Heat 1 tbsp oil in a skillet on high heat. Add the onions and sauté 3-5 minutes until browned. Pour in balsamic vinegar and stir until evaporated, Set onions aside.
  3. Heat skillet again with another tbsp oil and sauté the garlic and bird’s eye chili, 30 seconds. Stir in the remaining ingredients and keep sautéing until vegetables are cooked and all liquid has evaporated. Mix the onions back in to the stuffing.
  4. Fill the caps with the stuffing and dot with goat cheese. Sprinkle with some extra parmesan and bake 12-15 minutes at 375F until cheese softens then hardens.
  5. Serve hot (here on a bed of quinoa). 



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