Portobello Pizzas
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- 10 min
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Prep time - 20 min
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Cooking time - Portions 4
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Servings - Easy
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Difficulty
Ingredients
-
2 tablespoons I Can’t Believe It’s Not Butter!® Vegan, divided
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- 1 clove garlic, crushed
- 4 portobello mushroom (4-inches each), stems removed
- 1 small onion, chopped
- 2 tomatoes, chopped (about 2 cups)
- 1/4 cup chopped basil
- 1 tablespoon Violife 100% Vegan Just Like Grated Parmesan
- 2 cups packed baby kale
- 1/4 cup Violife Vegan Mozzarella Shreds
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- Preheat oven to 375°. Melt 1 tablespoon I Can't Believe It's Not Butter! Vegan and stir in garlic. Arrange mushrooms on baking sheet. Brush mixture on insides of mushroom caps. Season with salt and pepper.
- Melt remaining 1 tablespoon Spread in large nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until starting to brown. Stir in tomato and cook, stirring occasionally, 2 minutes or until tomato softens. Stir in basil and Vegan Parmesan. Add kale and basil and stir until kale is wilted.
- Evenly spoon mixture into mushrooms.
- Add baby kale to same skillet and cook 2 minutes or until wilted. Evenly arrange kale on top of mushrooms.
- Bake 6 to 8 minutes until mushrooms are tender. Evenly top mushrooms with cheese and bake 2 minutes or until cheese is melted.
