Portobello mushrooms with veggie lovers toppings, herbed nut cheese, and pine nuts. Perfect as a plant-based appetizer or entree with a glass of red!
I’m always *that* person that orders wine wherever we go, no matter the occasion.
Saint Patrick’s Day and everyone’s drinking green beer? Cool, I’d like a glass of red please.
Night out on the town and everyone’s got those cute cocktail umbrellas? Nah, I’ll have wine.
A little bubbly in fluted glasses to celebrate? Cheers! With wine!
So you bet I’ll be that person dinking wine on Super Bowl Sunday.
If you didn’t have plans, I made you some and they only involve football if you want it to.
This Pizza Stuffed Portobello Mushrooms & Pinot Noir is my new favorite plant & wine pairing for game day, date night, or any day.
Pour a glass of Pinot and let the portobello pizza party begin!
If you’ve never stuffed a mushroom before, this is a great place to start.
The recipe below has a simple template that’s easy to follow and adapt!
Portobello mushroom caps take the place of bread for a grain-free and gluten-free take on pizza.
This pizza starts with a sturdy portobello mushroom base marinated in Italian seasoning and vegetable broth.
I like to let mine marinate on the counter while I’m preparing the toppings.
I feel like there are two types of people in this world….
Those that like pizza sauce and those that like cheese.
Which are you?
At home, we used to order pizza– “Extra sauce, light on the cheese.”
Sometimes they got confused and showed up with extra cheese and barely any sauce…doh.
Don’t worry, this stuffed portobello has a bit of both.
Growing up, I went through a major black olive phase that frequently resulted in black olive thievery.
This looked like– me, casually hovering over the open box of pizza while no one was looking, swiping a few black olive rounds from the neighboring slices onto mine, then sitting back down at the dinner table.
Like nothing. even. happened.
That is, if you believe the plentiful distribution of black olives on your pizza pie is nothing.
For vegetable toppings, I went with my classic veggie lovers combo of peppers, onions, tomato, and of course, black olives.
I like go heavy on the veggies, but you can put as little or as many as you like.
I also added herbed nut cheese and pine nuts to the mix to bring healthy fats and creaminess to an otherwise veg-fest.
You can find herbed nut cheeses at the store, or try my easy raw cashew cheese for a homemade version.
There will be some liquids that cooks off from the mushrooms and veggies– this is OK and unavoidable.
Simply drain the mushroom moisture off before serving with a sprinkle of crushed red pepper and vegan parmesan.
So now there’s pizza on table.
These hearty mushrooms are excellent beside a bold glass of red, like this Collector’s Series Lot 164 Pinot Noir from 90+ Cellars.
I was so excited to sample this red because Pinot Noir is almost always my jam.
The wine is ruby red with ripe raspberry, cherry and strawberry aromas juxtaposed with savory earth, smokiness, and fresh violet.
This Pinot Noir is heavier than most with a long finish of fruit, earth and spice that withstands the pronounced flavors in this portobello pizza.
This Pinot Noir is special because it comes from a single vineyard in the most southerly region in Sonoma’s Russian River Valley.
In this particular region, the combination of cooler temperatures, gentle slopes and loose soil produces bold Pinot Noir with intense aromas, and lots of life.
You can drink it now, but this wine will also improve with some bottle age.
Enjoy these Pizza Stuffed Portobello Mushrooms & Pinot Noir as a simple plant-based pizza night.
They’re ideal to serve as an appetizer or light entree for a dinner party, date night in, or game time snack.
If you’re looking for extra protein, try serving them over your favorite grain or quinoa.
Pick them up and eat them like the real deal or slice them into small forkfuls.
Don’t forget to wash it all down with a glass of Pinot!
If you make these Pizza Stuffed Portobello Mushrooms & Pinot Noir, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
For more portobello mushroom recipes, check out my Spinach, Artichoke, & Quinoa Stuffed Mushrooms and Oh Em Gee Tempeh Burgers with Portobello Mushroom Buns.
Another fantastic pinot pairing is my Roasted Butternut Squash Quinoa Risotto!
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Portobello mushrooms with veggie lovers toppings, herbed nut cheese, and pine nuts. Perfect as a plant-based appetizer or entree with a glass of Pinot Noir!
- 6 medium/large portobello mushroom caps
- 4 cups vegetable broth + more as needed for marinade
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp dried basil
- 1 jar of your favorite pizza sauce
- 1/4 cup (or more) url:1]easy cashew cheese[/url] or herbed nut cheese
- 1 cup chopped vegetables (bell pepper, onion, black olives, cherry tomato, etc.)
- 1/4 cup pine nuts
- crushed red pepper flakes
- vegan parmesan
- 1 bottle 90+ Cellars Collector’s Series Lot 164 Pinot Noir
- First, clean your mushroom caps by wiping the top clean with a damp cloth. Gently cut off the stem and scoop out the gills with a spoon.
- Add the vegetable broth, garlic powder, oregano, and dried basil to a large baking dish and whisk with a fork to combine. Add the mushrooms to the mixture and toss with vegetable broth so they’re completely covered. Let the mushrooms marinade while you prepare the rest of the vegetables.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Remove the mushrooms from the marinade and pat dry to remove any excess moisture. Add mushrooms the the baking sheet and top with several tablespoons of pizza sauce and herbed nut cheese. Divide chopped vegetables among the mushroom caps.
- Bake for 10 minutes, then remove from the oven and add a sprinkle of pine nuts to each cap.
- Place back in the oven and continue to bake for 10-15 minutes, until the caps are wilted and vegetables are slightly browned on top.
- Remove from the oven and carefully drain any excess liquid from the pan (this is normal and won’t affect the taste!)
- Serve immediately with crushed red pepper flakes, vegan parmesan, and a glass of Pinot Noir.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Appetizer, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free
This post is brought to you by 90+ Cellars, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!