Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce

Courtesy of the Mushroom Council and Oh She Glows

Print This Page

Yield: 4 servings

Ingredients

8 portabella mushrooms

2 cups pizza sauce

Cashew Basil Cheese Sauce

1/3 cup of each: red, green, orange pepper, diced

1/3 cup sweet onion, diced

2-3 large basil leaves, finely diced

1 tsp red pepper flakes

For Cashew Basil Cheese Sauce

1 cup raw cashews

1/3-1/2 tsp Himalayan sea salt, to taste

1/2 tsp cold-pressed sunflower oil

1 fresh basil leaf

1 small clove garlic

1.5 tbsp nutritional yeast

1 tbsp fresh lemon juice

Directions

For Cashew Basil Cheese Sauce

Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary.

For Portabella Pizzas

Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Remove stems of portabellas and gently rub portabellas with a wet cloth to clean.

Place portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each portabella. Now spoon about 2 teaspoons of Cashew Basil Cheese Sauce on top of the pizza sauce.

Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately.

Tags: Blogger Recipe, Dinner, Mushroom Masters, Vegetarian