Hello and thank you for your anniversary wishes today!
Did you know that the month of September is National Mushroom Month? :)
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…
Oh yes.
It tastes just like pizza! Eric and I had to fight for the last ‘slice’. ;)
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
Is the nutritional yeast absolutely necessary?
Since there is only 1.5 T I would think you could omit it and it would still taste fine. Let me know how it goes!
Hi again Angela,
Tried these out this afternoon at a vegetarian dinner club and, no surprise, everyone went nuts over them. And i have just sent your site details to four people who asked for the recipe. Love those mushies.
Hey Michael, So glad to hear that!! I have to say that recipe is one of mt FAVS and I always forget about it. Thanks for letting me know!
Is there any way to get away with making the cashew sauce if they haven’t been soaked overnight? Really wanted to make this tonight, but forgot to soak them! :(
You can soak them for an hour – will work in a pinch. :) enjoy!
These are flippin delicious!!! We addes way more garlic in the “cheese” and baked for about 15 mins. Stand out, will be making these again soon!!!
Hi Angela, Made this today for the third time at our little vegan dinner club, it was a special request from one of the ladies who simply raved about them the last time. A definite winner every time. Blessings from Michael in BC Canada.
This is very interesting, You’re an excessively professional blogger. I’ve joined
your feed and look forward to in quest of more of your excellent post.
Additionally, I’ve shared your website in my social networks
Wow….YUM…I found that the mushroom was a little watery and I’m not sure what consistency the basil cashew sauce is supposed to be? Regardless I REALLY enjoyed them – maybe I just need to cook them a bit longer?
Yes mushrooms can take a while to cook down….sometimes upwards of 20 minutes. Glad you enjoyed it!
I just made the portobollo pizza wow it was fantastic thank you !!!
The other night I made the stuffed sea shells amazing too. I just love your recipes your a genious!!!
I also made tonight for dessert the crazy woman chocolate pudding oh its just decadent!!!!!
Every recipe I make that you offer turns out amazing!!! the positive ripple effect is effecting my family too. (Since I became Vegan) yeh!!! :)
I am making these tomorrow for a Christmas Eve get together I am hosting. I increased the cheese because it works better in the Vitamix lol and I wanted leftovers. So I thought, trying a new recipe, better sample first. OMG. That cheese is amazing. I could have eaten so much more … And to think this dish is nutrient dense too. I am using my store brand’s spicy tomato sauce. Wish me luck, cooking for all omnivores who are skeptical of vegan cuisine. Doing- hummus and baba with lavash as course one, stuffed shrooms and roasted taters as course two, field greens and cuc with Chef AJ House dressing with cinnamon raisin toasts as course three, and your summer ratatouille with quinoa as fourth course.
Hello Angela,
I bought a bunch of Portobello mushrooms from Costco and was wondering what to do with them. I searched on the internet and found this recipe in many different places – figured I would have to give it a try! I just finished eating two of them and they were so delicious – the smell in the kitchen was amazing! I enjoyed them so much – I will definitely make this recipe one of my regulars. We usually have pizza on Friday’s….I am hoping I may even tempt the kids to give it a try. Thanks for sharing a great recipe! :)
These look amazing! Quick question though…
Would you, or did you, strain the “cheese” through cheese cloth or is it fine as is? Does it get a little watery in the recipes? I am going to make these soon. Love your site, and THANK YOU so very very much for all the wonderful recipes.
Is the Cashew Basil Cheese Sause is missing the type of cheese and how much to use in the ingredient list, or am I missing something?
I just made these for the second time in 3 days! As a newly gluten/dairy/corn/soy free food lover, these were perfect for my pizza craving. I just got your cookbook as a gift and can’t wait to try more of your awesome recipes! Thank you so much for sharing!
I have just made the cheese ‘sauce’ as I want to make these tonight, but it isn’t really sauce, more like a spread I’d say – sort of peanut butter consistency, is that right?! or should I thin it out with lemon juice/water? I am sure it’ll work at this thickness as i can just dot some around but for future reference just wanted to know :)
I’d just like to point out an error in the ingredients list. Himalayan “sea salt” does not exist, which should be fairly self-evident because oceans and the tallest mountains on Earth don’t occupy the same territory. You mean Himalayan PINK salt, which is mined from mineral deposits and is far less sustainable (from a carbon footprint perspective) than traditionally-harvested sea salt, which is very sustainable. You do what you like, but this ingredient has surprisingly good PR for something with such a destructive footprint…
Tried this last night. The cheese sauce came out more like a paste than a sauce, although very tasty! Is this correct? I have made your other other cheese sauces and they were not nearly as dense.
Also, I found I broiled for well over the recommended time and while the toppings were crispy to bordering on overcooking, mushrooms and other toppings were barely warm. I ended up baking for another 20 minutes at 350. Then it was pretty tasty.
But the leftovers the next day- those were awesome!
Hi Nancy, I’m so glad you enjoyed it! Yes you are right that this cheese sauce is very thick and dense….like a thick spread. I hope this helps!
Love your recipes,I’ve bought both books and they are used so much they are dog eared ,sorry , even splatter of spilled food on them.ive done almost every recipe. Just found this portabello recipe . Will try tomorrow!
Greatest books ever,I’ve recommended your books to all my friends!
Is there a substitute for the cold-pressed sunflower oil?
Hey Valerie, you can use any light-tasting oil that you like :)