Oh She Glows

Mushroom Masters: A Tournament Of Taste

Hello and thank you for your anniversary wishes today!

Did you know that the month of September is National Mushroom Month? :)

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I am very excited to tell you about a recipe challenge I was asked to participate in called ‘Mushroom Masters: A Tournament of Taste’.

Tastespotting is hosting the event along with the Australian Mushroom Growers Association, Mushrooms Canada and The Mushroom Council (US). Twelve food bloggers (3 from each: Canada, US, and Australia) were asked to compete in this challenge and we were offered compensation to participate.

I was assigned to this week’s Portabella Playoff competition! I am up against two very talented bloggers- Jules of Stone Soup and Sara of Sprouted Kitchen. When I was introduced to their beautiful food blogs, I thought they had made a mistake in selecting me! I knew I had to come up with something great…or bust.

I put my Portabella Thinking Cap on and came up with a mouth-watering Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce. I hope you will enjoy it as much as I do!

Here are a few teaser shots…

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Oh yes.

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It tastes just like pizza! Eric and I had to fight for the last ‘slice’. ;)

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I can’t wait to make this recipe again. Did I mention it is vegan and gluten-free too? :)

Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce

These ridiculously cute and mouth-watering Portabella pizzas taste so much like the real thing you won’t believe they are vegan, gluten-free, and good for you! Shhh, don’t tell my husband.
Prep time: 10 minutes Cook time: 10-12 minutes.
Ingredients:
• 8 Portabella mushrooms
• 2 cups pizza sauce
• Vegan Cashew Basil Cheese Sauce (see recipe below)
• 1/3 cup of each: red, green, orange pepper, diced
• 1/3 cup sweet onion, diced
• 2-3 large basil leaves, finely diced
• 1 tsp red pepper flakes
Directions: Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy! Serves 3-4.
Vegan Cashew Basil Cheese Sauce
 
Ingredients:
• 1 cup raw cashews
• 1/3-1/2 tsp Himalayan sea salt, to taste
• 1/2 tsp cold-pressed sunflower oil
• 1 fresh basil leaf
• 1 small clove garlic
• 1.5 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
Directions: Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!

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That looks GOOD!! I was never a fan of stuffed mushrooms but those pictures made me change my mind.
Will we get the recipe? (I’m prepared to patiently wait for it because I won’t get the basil for another 4 months ;)))

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the recipe is linked in the tastespotting article. :)

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Wow that looks good. I love stuffed mushrooms.
Can’t wait to check out the recipe!

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Wow, what an amazing dish. SO beautiful and I bet it’s SO tasty too :)

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WOW they mushrooms lovel awesome! looking forward to the recipe!!

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I have never seen a more beautiful mushroom in my entire life!!! Who won, you or Eric? My vote is with you…. ;)

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Eric :( hahaha

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Amazing, my mouth is watering! Just voted!!

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Wow that looks incredible!

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Mmmmm. Delish ANNND healthy?! I’m in heaven.

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Good luck to you! You totally deserve to be nominated. Your photography has been stunning lately!

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These looks fantastic!!! Good luck, I’ll definitely be casting my vote for you!

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Okay, my need for this recipe is not even a want… it is a NEEED!!!!!

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I voted for ya…I will be trying this recipe for sure! You are a winner for sure! Also Happy Anniversary! Hope you had a lovely day.

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Angela that looks so delicious — it kind of looks like a super loaded baked potato–and that is totally a compliment! Good luck with the contest!

I only wish you had posted a pic of you with a portobello cap on your head as your “thinking cap” :)

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haha that would have been great!

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i’m going to vote for you right now…holy YUM that looks good!

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Wow… they look delicious! I can’t wait to try them. You have my vote!!!

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I’m recently warming back up to portobellos after a bad experience as a child. This looks really good! I can’t wait to see the recipe!!

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Your mushroom recipe rocks – can’t wait to try it (it’s on my list for next week ;). And I did vote for you since you (obviously ;) totally deserve the votes – which you’re getting a ton of btw… Your recipe seems like a winner so far! Congratulations for the recipe (and possibly for winning ;).

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thks!!

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Holy moly that looks goooood! You got my vote :)

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That definitely looks like a winner of a recipe. I voted for you!

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I voted and yours is far more unique then your competitions. You are definitely in the front of the running.

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