Portobello Pizzas with Sunflower Mozzarella

Name: Portobello Pizzas with Sunflower Mozzarella
Yield: Makes 8–10 Portobello Pizzas (depending on size)
Ingredients: 2 heaping cups thinly sliced red or yellow onion; 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; 1 tablespoon tamari; 1½ cups sunflower seeds, soaked for 3 hours; 8–10 portobello mushrooms, stems removed and reserved; 1 tablespoon balsamic vinegar; 2 heaping cups cherry tomatoes, sliced; 3 tablespoons capers, drained and roughly chopped; ½ teaspoon dried basil; Generous Pinch of salt; Handful Fresh basil leaves or baby arugula; 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
Vegan
Pizza
Gluten-free

Ingredients

Method