Portobello Mushroom Pizza with Sautéed Balsamic Vegetables

  • Author: Krista
  • prep_time Prep Time: 13 mins
  • cook_time Cook Time: 10 mins
  • total_time Total Time: 23 mins
  • yield Yield: 4 1x
  • category Category: Vegetarian, Gluten Free, Paleo Friendly,



  • 4 Portobello Mushrooms
  • 1 tablespoon of olive oil
  • 1/2 cup of onions, chopped
  • 2 garlic cloves, minced
  • 1 pint grape tomatoes, halved
  • 1 whole yellow bell pepper, cubed {roasted, skin & seeds removed}
  • 2 cups of fresh spinach
  • salt & pepper
  • 3 tablespoons of balsamic vinegar
  • 2 cups of shredded mozzarella cheese


  1. Preheat oven to 400.
  2. Heat a medium saute pan to medium high heat.
  3. Add olive oil and onions to pan, saute for 2-3 minutes or until translucent.
  4. Add garlic and saute for 30 seconds.
  5. Next add grape tomatoes, saute for 3-4 minutes or until tomatoes start to burst. Stirring occasionally.
  6. Add in spinach and roasted yellow peppers. Saute for 2-3 minutes until spinach is wilted.
  7. Add in balsamic vinegar and saute for 2-3 minutes until all the flavors are combined.
  8. On a baking sheet, place portobello mushrooms bottom side up on sheet with stems removed.
  9. Place 1/2 cup of mozzarella cheese in each mushroom cap and top with balsamic vegetable mixture.
  10. Bake for 10-12 minutes or until cheese is melted.


How to Roast Peppers: Place whole pepper on stove burner and roast each side for 3-4 minutes until each side is blackened and pepper is soft. Place pepper in a bowl and cover with plastic wrap. Let sit for 5 minutes then gently remove burnt skin from pepper.