Golden Globe Apps: Parks & Rec Portobello Mushroom Pizzas

By January 10, 2014 No Comments


  • 12 Portobello Mushrooms, cleaned and stems removed
  • 1 tsp Extra Virgin Olive Oil, cold-pressed
  • 3 Cups Spinach
  • 2 Large Garlic Cloves, minced
  • 1 Large Shallot, peeled and chopped
  • 2 Cups Organic Tomato-Basil Marinara
  • 3 tsp Red Pepper Flakes
  • Optional: 4 TB Vegan Parmesan to top the pizzas


  1. Preheat the oven to 350 degrees F.
  2. In a medium saucepan, heat the olive oil over medium heat for 1 minute. Add in the shallots and cook until lightly browned. Add the garlic-saute for 30 seconds. Toss in the spinach and cook until lightly wilted.
  3. Line up the cleaned and de-stemmed Portobello mushrooms on a baking sheet and lightly spray with coconut oil cooking spray.
  4. Mix the marinara with the red pepper flakes in a small bowl.
  5. Fill each mushroom with ¼ cup spinach-shallot mix and 2/3 cup marinara.
  6. Bake for 10-15 minutes or until mushrooms are tender when forked.