🍕This is a healthier take on pizza … made with portobello mushrooms as the “crust.”
Experiment with your favorite toppings!Â
TIP: Keep any leftover vegan “cheese” in a covered container in the fridge for other recipes. Delicious!
🍄Vegan Portobello Pizzas 🍄
(serves 4)
- 4 large portobello mushrooms
- Olive oil
- 1 tsp Italian seasoning
- 1 cup of your favorite pizza sauce
- 3/4 cup veggies or other favorites pizza toppings (diced onions, peppers, olives, etc)
For the “cheese” topping:
- ½ cup raw cashews
- 2 Tbsp nutritional yeast
- ½ tsp sea salt
Preheat your oven to 400ÂşF/200ÂşC. Line a baking sheet with parchment paper.
Clean the mushrooms and remove the stems, and brush both sides with a small amount of olive oil, placing them on the baking sheet. Sprinkle the Italian seasoning over the top, and bake for 5-8 minutes.
While they are precooking, prepare the cheese topping: place the nuts, nutritional yeast, and salt in a food processor and pulse until it turns into a parmesan-like consistency.Â
Remove the mushrooms from the oven and top with pizza sauce, toppings, and a sprinkle of vegan cheese. Place back in the oven and bake for 15-20 minutes, until the toppings are tender.
You can thank me later 👨‍🍳
