Portobello Pizza
These vegan pizzas are gluten-free, low in calories, and super easy to whip up for a weeknight dinner.
Ingredients:
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4 Portobello mushrooms
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2 Tbsp. of olive oil
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2 cloves of garlic, minced
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½ cup of tomato sauce
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½ cup of diced tomatoes
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½ package of Fauxmagerie Zengarry Smokey Jalapeño cashew cheese
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½ white onion, diced
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½ cup of medium-hot peppers
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1 cup of vegan pepperoni, sliced into smaller pieces (we used Yves Veggie Cuisine, but any will work)
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Salt and pepper, to taste
Preparation:
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Glaze the Portobello mushrooms with 1 Tbsp. of olive oil. Broil in the oven for 3-5 minutes.
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In a pan, sauté the garlic, tomatoes, onions, medium-hot peppers and vegan pepperoni with the rest of the olive oil.
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Spread the tomato sauce and the Fauxmagerie Zengarry Smokey Jalapeño cashew cheese inside the mushroom heads.
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Fill the mushrooms with the pizza mixture. Season with salt and pepper and bake at 400 degrees for 6-8 minutes.