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recipe image Portobello Pizzas

Portobello Pizzas

Portobello Pizzas

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  • Prep time
    10 min
  • Cooking time
    20 min
  • Servings
    Portions 4
  • Difficulty


  • 2 tablespoons I Can’t Believe It’s Not Butter!® Vegan, divided
  • 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


  1. 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.
  2. 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.
  3. Evenly spoon mixture into mushrooms.
  4. Add baby kale to same skillet and cook 2 minutes or until wilted. Evenly arrange kale on top of mushrooms.
  5. Bake 6 to 8 minutes until mushrooms are tender. Evenly top mushrooms with cheese and bake 2 minutes or until cheese is melted.

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