Gluten Free Vegan Mushrooms Pizza The Vgn Way
Print Recipe
0 from 0 votes

How To Make A Vegan Gluten-Free Stuffed Portabello Pizza

Prep Time8 mins
Cook Time25 mins
Course: Appetizer, Dinner
Servings: 2
Author: thevgnway


  • 2 packages of baby portabello mushrooms 12 mushrooms
  • 1 tablespoon EVOO oil
  • 8 oz vegan cream cheese
  • 1/2 cup red onion diced
  • 1/2 cup red peppers diced
  • 1 tablespoon basil
  • 1 tablespoons oregano
  • 1/4 cup vegan Parmesan cheese
  • Salt and Pepper to taste
  • 1/2 cup Tomato sauce for dipping if you don’t have the time to make the home made tomato sauce

Homemade Creamy Sun-dried Tomato Sauce

  • 1/2 cup sun-dried tomatoes + 3 tablespoons of veg. broth
  • 2 garlic cloves minced
  • 1 cup vegan gluten-free vegetable broth
  • 1/2 cup plant based milk unsweetened oat milk works best
  • 3/4 cup vegan Parmesan
  • Salt and pepper to taste


  • Preheat oven to 375 degrees. Place parchment on baking sheet and set aside
  • Clean the button mushrooms. Lightly brush mushrooms with oil
  • Mix the vegan cream cheese, onion, bell pepper, oregano, basil and salt together. Place mixture into mushrooms.
  • Bake for 25 minutes, until mushrooms are slightly browned
  • Creamy Sun Dried Tomato Sauce (Makes Large Batch of Sauce)
  • Heat a large pot over medium heat. Saute garlic in 2 tablespoons of the vegetable broth for 2 minutes.
  • Add sun-dried tomatoes and saute additional for two minutes. (add more broth if needed)
  • Add remaining 1 cup of vegetable broth, oat milk and vegan parmesan
  • Cook for 4 – 6 minutes and add salt and pepper to taste
  • Simmer on low heat and allow parmesan to melt and the sauce to thicken.

If you give this gluten-free vegan recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram #thevgnway.

Live Love and Eat Good Food!

The Vgn Way


Leave a Reply

Your email address will not be published.