Portobello Pizzas with Sunflower Mozzarella

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

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

Main course
Dinner
Pizza
Gluten-free
Vegan

Ingredients

Method