Portobello Spinach Pizza Bagel Bites

My first attempt at vegan bagel bites were for my friend’s going-away party, and they were not amazing. Luckily, when anyone over the age of 12 is eating bagel bites, they’re usually not in the mindset to care.


 But I had a bunch of mini bagels leftover, so I decided to try again with a more adult-version, and they were so much better.

One of my favorite meals at It’s Only Natural Restaurant (the awesome vegan restaurant where I work, and where you should go) is the spinach portobello pizza.  I borrowed their idea and made my second version with sautéed spinach, garlic, portobello mushrooms, caramelized onions, and vegan cashew parmesan.


 My only complaint is that I couldn’t find mini-bagels that were actually bite size, so they were super messy to eat. Next time I might put the spinach-portobello topping  on an actual pizza crust, mix it with pasta, or probably serve it by itself as a side dish. Especially if I’m making it for my friends, because they would probably disregard whatever carb I gave them anyway. Not because they’re on a diet, obviously. They just don’t like the taste of bread.


There’s a few more steps involved than most things I make, but you can handle it.

 I know you can.



Portobello Pizza Bagel Bites

  • 6 mini bagels
  • 1 cup sliced baby portobello mushrooms
  • 1 sweet onion
  • 3-4 cups spinach
  • 2 garlic cloves
  • 1 tbsp. vegan butter
  • 1 cup cashews
  •  sea salt
  • olive oil
  1. Separate the mini bagels into halves and brush lightly with olive oil.  Bake on 400 degrees for 5 minutes.
  2. Caramelize the onions. I cut the onion into 1/2″ slices and sautéed on low-medium heat with about 1tbs. of vegan butter for about 20 minutes.  If you really want to caramelize your onions the “right” way, here’s some great instructions.
  3. Make cashew parmesan cheese by blending 1 cup of raw cashews with 3/4 tsp of sea salt in a blender/bullet.  Don’t blend too much or it will turn into cashew butter!
  4. Sautee the garlic with 1tbsp of olive oil on low-medium heat for about 5 minutes, until soft, and then add mushrooms.  Stir frequently until mushrooms begin to brown, and then add spinach. Add a little more oil or water if needed.  Remove the spinach from heat as soon as it starts wilting!
  5. Layer each bagel with a use of spinach and mushrooms, followed by caramelized onions.  Top with cashew parmesan and bake for another 10 minutes on 400 degrees. Enjoy!



And here’s Sara’s last night in Boston.

Come back. Come back. Come back. 



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