Portobello Pizzas with Sunflower Mozzarella

Name: Portobello Pizzas with Sunflower Mozzarella
Yield: Makes 8–10 Portobello Pizzas (depending on size)
Ingredients: 8–10 portobello mushrooms, stems removed and reserved; 1½ cups sunflower seeds, soaked for 3 hours; 1 tablespoon tamari; 2 heaping cups cherry tomatoes, sliced; 2 heaping cups thinly sliced red or yellow onion; Generous Pinch of salt; ½ teaspoon dried basil; 1 tablespoon balsamic vinegar; 3 garlic cloves, minced; ¼ cup freshly squeezed lemon juice; ¾ teaspoon dried basil; ½ teaspoon dried oregano; ¾ teaspoon sea salt; ½ cup water; Handful Fresh basil leaves or baby arugula; 3 tablespoons capers, drained and roughly chopped; ½ cup cashews, soaked for 3 hours

Preparation info

Makes
8–10
Portobello Pizzas (depending on size)

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Here portobello mushrooms are stuffed with a “cheese” made from sunflower seeds and cashews then topped with sautéed onion, tomatoes, and capers. You can serve these on their own or with warm quinoa or a side salad. The sunflower seeds and cashews need to be soaked ahead of time and can be soaked in the same bowl. Final yield will depend on the size of the mushrooms.

Ingredients

Dinner
Main course
Gluten-free
Pizza
Vegan

Ingredients

Method