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