Mushroom Masters: A Tournament Of Taste

by Angela (Oh She Glows) on August 31, 2010

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…

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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.
• 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
• 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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{ 40 comments… read them below or add one }

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Nicole September 1, 2010 at 8:57 am

I voted for you! And you are currently winning, with 86% of the votes! Your recipe kicks butt!


Angela (Oh She Glows) September 1, 2010 at 9:02 am

Thanks everyone!! :)


Kim September 1, 2010 at 9:02 am

I just discovered your blog (thanks to Google Reader for suggesting you!)
I haven’t had time to read a lot, but from what I see it looks fantastic. Your message really spoke to me as a recovered distorted eater/body & food obsessed person. Ahhhh recovery it’s amazing… And did I see that you are Canadian too??


Jess September 1, 2010 at 9:02 am

Voted for you!! I looooove portobella mushrooms and your dish looks absolutely delicious…good luck!


Jessie September 1, 2010 at 9:15 am

I love the idea of a stuffed portabella pizza. I always avoid portabellas because I never know what to do with them. I may have to add these to the menu next week. Thanks!


Julie September 1, 2010 at 9:23 am

I just voted for these, and you are winning by a mile! If only I could find some portabella mushrooms I would run out and make these tonight! (instead I am making stuffed patty pan squash)


Mushrooms Canada September 1, 2010 at 9:46 am

It’s an awesome, awesome recipe!! Way to go Angela, we are winning by a long shot!! Go Canada Go!! :)
– Brittany


rachel September 1, 2010 at 9:57 am

love love that stuffed mushroom! it’s so huge i thought it was a potato at first :D


Amber K September 1, 2010 at 10:01 am

I am sure that people who like mushrooms will love your recipes! You are so inventive. Personally, I can’t STAND the taste of mushrooms. I especially can’t stand it when the vegetarian/vegan options always include mushrooms. Or when they try and use mushrooms to taste like meat. Gross, I don’t eat meat for a reason! It’s disgusting!


Amanda D September 1, 2010 at 11:19 am


I recently tried a tomato basil soup at a restaurant. The manager told me that it had pumkin in it as well. It was delicious! They recently discontinued making the soup, and I have decided to try find a recipe to replicate it. Have you ever tried to make a tomato pumpkin soup before??


Jill September 1, 2010 at 4:41 pm

Yummy, the shroomies look delicious! I’ll have to try the recipe… I’m always up for a vegan gluten-free pizza!

Congrats also on your two years!! I have to ask… Does Eric already know what the trad gifts are for anniversaries? Or did you have to tell him?
My husband and I will have our two-year anniversary in September… but I love the idea of doing the anniversary book anyway. Maybe I’ll put a swatch of cotton in it :) He might think the whole thing is lame though :)



Emily September 1, 2010 at 5:07 pm

I have these YUMMY mushroom pizzas in my oven right now!!! Can’t wait to try them, they look so wonderful! Speaking of wonderful, I put White Chocolate Wonderful in my GM today and it was AMAZING!!!


Laura @ Backstage Pass September 1, 2010 at 5:09 pm

These look and sound delicious! My boyfriend and I absolutely love Portabellas, we will have to try out this recipe very soon.
I voted for you! :-)


triona September 1, 2010 at 5:28 pm

Hey Angela,
Congrats on your wedding anniversary…..
Just wondering if you have any ideas for
night snacking, religiously for as long as I can
remember @ 9.30 pm I have tea and 2 slices of whole grain
toast, and wait… a choc bar tut tut tut, it is such a bad habit
I cant break, I’d appreciate any ideas, love your recipies by the
way have tried a few now….
thanks xoxox


Kristen September 1, 2010 at 5:40 pm

That looks really really yummy.


Sarah September 2, 2010 at 1:26 pm

I voted for you, and not just because I love your blog, but because I think your recipe was genuinely the best! Very creative and looks so tasty!


Michael Nickson June 20, 2012 at 4:26 pm

What a wonderful find. I’m just in the midst of the recipe and will be trying it out this evening.


Michael June 24, 2012 at 10:14 pm

It was obvious, the dish was absolutely delightful. It was so good that a neighbor even tried it which was also a smash hit. Well don, Angela.


Angela (Oh She Glows) June 25, 2012 at 3:45 pm

So glad to hear that Michael!


Dee June 25, 2012 at 7:40 pm

Holy wow…these were phenomenal! The only thing I subbed on the mushroom was I used diced sauteed zucchini in place of the peppers. I can get my boyfriend to try a vegan meal, but I cannot get him to eat peppers!

That cashew cheese is just too good. I mean seriously too good! I added about 1/8 tsp of smoked paprika to your recipe and now I have to hide it in the back of the fridge so I don’t eat it all!

Really awesome recipe…this will definitely be making it into the meal rotation!


Karrie August 2, 2012 at 10:50 am

Uh. Mah. Gah. Why oh why don’t we have portabellos in this house right now? And hurry up order with my nutritional yeast!! I have been reading recipe after recipe that includes the cashew cheese and I’m dying to try it. I’m newly 75% vegan and have SO much I want to make and try! Including that “corn butter” I shared with you on FB this morning. :)


Michelle September 22, 2012 at 11:56 am

Is the nutritional yeast absolutely necessary?


Angela (Oh She Glows) September 22, 2012 at 12:35 pm

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!


Michael September 25, 2012 at 3:52 pm

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.


Angela (Oh She Glows) September 25, 2012 at 8:25 pm

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!


Alyssa October 24, 2012 at 7:32 pm

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! :(


Angela (Oh She Glows) October 25, 2012 at 12:13 pm

You can soak them for an hour – will work in a pinch. :) enjoy!


marcus February 22, 2013 at 10:56 pm

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!!!


Michael Nickson February 26, 2013 at 7:51 pm

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.


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Dawn May 21, 2013 at 4:14 pm

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?


Angela (Oh She Glows) May 22, 2013 at 7:32 am

Yes mushrooms can take a while to cook down….sometimes upwards of 20 minutes. Glad you enjoyed it!


LINDA June 25, 2013 at 6:17 pm

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!!! :)


Laurel December 24, 2013 at 12:09 am

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.


Celine May 27, 2014 at 11:12 am

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! :)


angela July 27, 2014 at 5:56 pm

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.


Amanda August 25, 2014 at 9:29 pm

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?


Lindsay B February 2, 2015 at 9:34 pm

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!


Lauren January 6, 2016 at 8:03 am

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 :)


Peter March 25, 2016 at 12:28 pm

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…


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