Portobello pizza
Who doesn't love pizza? It's the perfect mix of comfort and fun, and now you can enjoy it guilt-free! This gluten-free, low-calorie version is 100% plant-based, healthier, and just as delicious as the classic you love.
Ingredients:
4 portobello mushrooms
2 tbsp of olive oil
2 cloves of garlic, minced
½ cup of tomato sauce
½ cup of diced tomatoes
½ package of Zengarry Smoked Cheddar Style cashew cheese
½ white onion, diced
½ cup of medium-hot peppers
1 cup of vegan pepperoni, sliced into smaller pieces (we used Yves Veggie Cuisine, but any will work)
Salt and pepper, to taste
Preparation:
Ingredients:
4 portobello mushrooms
2 tbsp of olive oil
2 cloves of garlic, minced
½ cup of tomato sauce
½ cup of diced tomatoes
½ package of Zengarry Smoked Cheddar Style cashew cheese
½ white onion, diced
½ cup of medium-hot peppers
1 cup of vegan pepperoni, sliced into smaller pieces (we used Yves Veggie Cuisine, but any will work)
Salt and pepper, to taste
Preparation:
- Glaze the portobello mushrooms with 1 tbsp of olive oil. Broil in the oven for 3-5 minutes.
- In a pan, sauté the garlic, tomatoes, onions, medium-hot peppers and vegan pepperoni with the rest of the olive oil.
- Spread the tomato sauce and the Zengarry Smoked Cheddar Style cashew cheese inside the mushroom heads.
- Fill the mushrooms with the pizza mixture. Season with salt and pepper and bake at 400 degrees for 6-8 minutes. Enjoy!