Does anyone know what the official spelling is? Portobello? Portobella? Portabella? Portabello? Regardless of where the a’s and o’s go, they are delicious and this recipe was so ridiculously easy, there’s no excuse not to try it. This week is an Oh She Glows tribute, and this is the first of several OSG recipes I’ll make this week.
Using the mushroom caps as a pizza crust is genius, and if you like ‘shrooms on your pizza, you’ll be surprised at how much this tastes like the real thing! The recipe calls for the broiler and even though I broiled on low, I did not realize that my oven rack was not not in the middle, so it charred a little. But it just added a crispy bite – like the little black bits on pizza crust.
If you’re feeling fancy, you can make your own pizza sauce. I used mushroom spaghetti sauce out of a jar because it’s been sitting in our pantry since last August when we went, ahem, camping in the desert, and I figured it was time to use it up. As the prep + cook time equals less than a half hour, this is the perfect recipe for weeknights after a long day at work.
Note: the original recipe calls for 8 mushroom caps; i figured I’d halve the recipe and had Alex get 4 at the store. The four he brought home were so giant, we only used two! Adjust quantities depending on the size of your shrooms.
- 2 giant or 4 regular size portobello mushrooms
- 2 cups pizza/spaghetti sauce
- Vegan Cashew Basil Cheese Sauce (recipe below)
- 1 cup bell pepper, any color or mix and match, chopped
- 1/3 cup green onions, chopped
- 2-3 large basil leaves, finely diced
- 1 tsp red pepper flakes
- Remove stems of portobellos and wipe with damp cloth to clean (when you wash them, they soak up water and then get super runny).
- Pour 1/2 cup sauce in each portobello (or 1/4 cup if you are using 4 mushrooms).
- Spoon 2 tablespoons cashew basil cheese sauce on top of the pizza sauce.
- Sprinkle onion and pepper on top of the cheese sauce.
- Top with red pepper flakes and minced basil.
- Broil in the oven on the low setting with the rack in the middle for 10 – 12 minutes.
- 1 cup raw cashews, soaked overnight
- 1/3-1/2 tsp sea salt, to taste
- 1/2 tsp extra virgin olive oil
- 1 fresh basil leaf
- 1 small clove garlic
- 1.5 tbsp nutritional yeast
- tbsp fresh lemon juice
Served with a simple green salad dressed with lemon, it was a light and yet filling dinner – my cashew cheese “sauce” turned out pretty thick – not sure if it’s supposed to be thinner or not, but it still added a punch of flavor, fat, and protein to the meal to keep me satisfied.
This is a super easy meal that I will definitely be making again!