{Vegan & Allergy-Friendly} Portobello Pizzas

My foodie friend Colleen, from Souffle Bombay gathered a group of us together for a fun post about the flavors of Fall PLUS hold on to your hats!!  We are giving away a GORGEOUS KitchenAid 5QT Professional Stand Mixer! Who’s feelin’ lucky?

Get ready for some serious deliciousness coming your way!  Things like DIY Maple & Apple Breakfast Sausage, a colorful Layered Potato Gratin, hearty Black Bean & Pumpkin Soup, delicious Butternut Squash Mac & Cheese, super-fun & seasonal Apple Cider Jello Shots , Mini Cheesecakes with Mini Caramel Apple Pops and so much more!

Join us for #Food4Fall and who knows YOU may be the proud new owner of an apple-red KitchenAid!  Good Luck!

For this fun #Food4Fall recipe hop and giveaway I decided to take a break from the all the yummy apple recipes I have been sharing with you recently and “step up my game” with a delicious and hearty portobello mushroom pizza dish.   

I am a mushroom lover  and I have been making different versions of this recipe for as long as I can remember and love that the pizzas are vegan, allergy-friendly {top 8 free} and just darn right delicious!  Oh, and don’t let me forget, very easy to make… like throw in the oven easy…  no waiting for dough to rise, no rolling necessary, and not much by way of prep beforehand.  

Check ’em out!


These pizzas are a nice change of pace from traditional pizza and just like traditional pizza you can adjust them to you and your families liking.  Add your favorite toppings and each family member can get their own individual pizza.  My favorite has been a mix of spices along with peppers, grape tomatoes, and onions.  {recipe below}


 These hearty and wholesome little round fellows give a new meaning to pizza.  


I also love to toss extra grape tomatoes, peppers, and onions in a bit of olive oil and place them on the pan alongside the pizzas while they are cooking for an added touch.  This dish is very filling in itself, but if you’re looking for an easy pairing side I recommend a simple apple and arugula salad and balsamic dressing.  


These are so filling and they really “hit the spot” when you’re craving something tomato-y (and without all the guilt!)


So juicy and tasty… and don’t forget vegan and allergy-friendly too.


Now that your taste buds are heightened you’ve got to check out some of the other wonderful recipes these gals put together and this beautiful KitchenAid mixer that you can win.  These gals are majorly talented and I’m salivating.  The links to all of the 17 delicious fall dishes are below along with the Rafflecopter form to enter to win this GORGEOUS KitchenAid 5QT Professional Stand Mixer!  Good luck!

And don’t forget to check out my recipe for {Vegan & Allergy-Friendly} Portobello Pizzas after the giveaway form.


Maple & Apple Pork Breakfast Sausage Patties from Courtney’s Sweets
Roasted Pumpkin, Gruyère and Spinach Quiche from Afropolitan Mom

Black Bean & Pumpkin Soup from Giggles Gobbles & Gulps
Farm Fresh Broccoli & Cheese Soup from How Does Your Garden Grow
Roasted Carrot Ginger Soup from O’ Boy Organic
Squash Soup in Pumpkin Bowls from A Day In Our Shoes
Roasted Root Vegetable & Apple Soup from Momma Lew

Butternut Squash Mac & Cheese from The Good Mama
Vegan Portobello Pizzas from Busy Bee Kate

Layered Potato Gratin from Girl Gone Mom
Shredded Brussels Sprouts with Roasted Vegetables & Bacon from The Vintage Mom 

Cinnamon Swirl Cake from A Grande Life
Mini Cheesecakes with Mini Caramel Apple Pops from Souffle Bombay
Gluten Free Sweet Potato Pie from Mom Blog

Caramel Haze Martini from The Fabulous Fairy
Apple Cider Gelatin Shots from Can’t Google Everything
Salted Caramel Appletini from How I Pinch A Penny

Giveaway ends October 27th at 12:00am EST, open to US, ages 18+. Only one entrant per household, per address. Winner is subject to eligibility verification. 

a Rafflecopter giveaway

{Vegan & Allergy-Friendly} Portobello Pizzas
Serves 2
A hearty and wholesale pizza dish. Easy to make and toppings can be adjusted to your liking.
Write a review
Prep Time
10 min
Total Time
35 min
Prep Time
10 min
Total Time
35 min
  1. 3 large portobello mushrooms, wiped clean, stems removed
  2. Olive oil
  3. 1/4 tsp sea salt
  4. 1/4 tsp black pepper
  5. 1/4 tsp dried basil
  6. 1/4 tsp dried oregano
  7. 1/4 tsp garlic powder
  8. 1/2 cup pizza sauce
  9. 1/2 cup mixed vegetables chopped (onion, grape tomato, green pepper)
  10. Vegan Mozzarella Cheese (I use Daiya)
  1. Preheat oven to 375 degrees F.
  2. Wipe clean and remove stems from the portobello mushrooms.
  3. Place portobello mushrooms on a baking sheet, drizzle both sides with olive oil and sprinkle with sea salt, black pepper, basil, oregano and garlic powder.
  4. Turn the mushrooms face up and add desired amount of pizza sauce, chopped vegetables and vegan mozzarella cheese.
  5. Bake for 20-25 minutes.
  6. Serve with your favorite pizza spices including red pepper flakes.
  1. This dish is very filling in itself, but if you're looking for an easy pairing side I recommend a simple apple and arugula salad and balsamic dressing.
Busy Bee Kate http://busybeekate.com/
Love, Kate

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    • Lisa Aliperti
    • October 16, 2014

    My favorite fall foods are soups and chili.

    • sarah
    • October 16, 2014

    nothing beats pumpkin oatmeal!

    • Philip Schilling
    • October 16, 2014

    My favorite fall food is pumpkin pie. I mean.. it’s pumpkin pie!

    • Denise Mc
    • October 19, 2014

    My favorite fall anything is pumpkin. However I’m super excited to try this yummy looking Portobello pizza recipe.

    • Dawn Monroe
    • October 19, 2014

    I love carmel apples and I like to make my family pumpkin roll in the fall.

  8. Reply

    These look so good Kate! I can’t wait to grab some portobellas from the market and make these!

  9. Reply

    So colorful and delicious – great dish!

  10. Reply

    I can never get over how filling portobellos are! Yum!

    • Jennifer Ha
    • October 24, 2014

    this looks really yummy i would die for some portobellas right now

    • Debra C
    • October 26, 2014

    I love sweet potatoes and southern cornbread dressing in the fall.

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