AfroVeganChick: Vegan Baked Portobello Mushroom "Crust" Pizzas With Spinach & Mozzarella

Who needs floury crust when a mushroom is just as delicious?!

It's been such a busy few weeks with packing boxes, cleaning, organizing, discovering what's important and not, moving and processing educational future as well as saying goodbye to everything loved and cherished. Going from an incredibly small place to a larger, worldlier city eight hours away has become scarier as the hour draws near. Tomorrow night everything changes.
With August almost over and Vegan MOFO coming soon, I have, however, enjoyed participating in my first Vegan Package Swap so far and would love to thank the lovely Amada for sending these delicious new items to my doorstep.

My first vegan swap package contained these amazing Earth Balance Vegan Aged White Cheddar Puffs, Go Raw Bars, Primal Seitan Jerky, & more.


I sent Trader Joe's treats, Kettle's new Maple Bacon Chips, Larabar Lemon Bars, & samples of Justin's peanut butters.

Also my first Dayton City Paper article got published this week!

My caricature done by resident cartoonist Dennis Porter.

A little highlight!

Now onto today's yummy recipe!
I get inspired a lot from Instagram and lately mushroom pizza has been popping up like crazy- a portobello mushroom cap turned upside down, layered with "pizza" ingredients, and baked. Very simple to make without waiting for dough to rise or rolling squishy yeast between fingertips, mushroom pizzas are definitely a solid short cut. Either sliced and eaten like miniature pizzas or used as sandwich filling or pasta topper, cheesy ooey gooey savory spinach mushroom delights are perfect for lunch and dinner.

Vegan Baked Portobello Mushroom "Crust" Pizzas With Spinach & Mozzarella Ingredients and Preparation

2 portobello mushroom caps, stemmed
pizza sauce
1 1/2 cup spinach, cooked
1/2 cup Trader Joe's Mozzarella Style Shreds
3 tablespoon nutritional yeast
1 teaspoon garlic, minced
1 teaspoon Italian seasonings
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Preheat oven to 350 degrees and prepare baking sheet with oil or parchment paper.

Fill clean, stem free mushrooms with tomato sauce. Here, my sauce is made with 3 pureed tomatoes mixed with 2 tablespoon olive oil, 1 teaspoon of garlic, 2 teaspoon sugar, 1 teaspoon salt, & 1/4 teaspoon black pepper.