PALEO PIZZA STUFFED PORTOBELLOS

David Elliott

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Portobello mushroom caps stuffed with paleo pizza sauce, cashew cheese, and topped with your favorite toppings make the perfect appetizer or side dish! Paleo and Whole30 friendly, and perfect for any gathering!

I haven’t always been a huge mushroom fan, but I have to say they have really grown on me over the years.  Stuffed mushrooms are SO good, especially when they are stuffed with creamy, delicious ingredients.

For these mini portobello pizzas, I used mini portobello mushrooms and stuffed them with pizza sauce and cashew cheese, then topped them with pepperoni and basil ribbons.  SO simple.  Aside from soaking the cashews, this recipe only takes 30 minutes from start to finish.  You could easily customize these to your taste, and top them with whatever you like best. They are such a cute finger food!

TIPS FOR MAKING PALEO PIZZA STUFFED PORTOBELLOS:

  • To save time, soak your cashews in advance. You can soak them overnight in the fridge, or soak them for 10 minutes in super hot water.
  • This recipe can easily be customized – you could use pesto instead of pizza sauce, and mix up the toppings however you’d like.
  • You can prep the entire recipe in advance, and store in the fridge until you are ready to bake them.
  • Here’s my favorite Paleo pizza sauce (It’s whole30 compliant as well!)

HOW TO STORE THESE PALEO PIZZAS:

Before baking, these pizzas can be frozen and thawed fully before baking.

After baking, leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven, or microwave.

PALEO PIZZA STUFFED PORTOBELLOS

  • Author:  @ The Crowded Table
  •  Prep Time: 10 min
  •  Cook Time: 30 min
  •  Total Time: 40 minutes
  •  Yield: 6 1x
  •  Category: Dinner
  •  Method: Bake
  •  Cuisine: American
  • Diet: Gluten Free

Description

Portobello mushroom caps stuffed with pizza sauce, cashew cheese, and topped with your favorite toppings makes the perfect appetizer or side dish!  Both Paleo and Whole30 friendly, and perfect for any gathering!

Ingredients

SCALE

12 mini portabello mushrooms

1 small jar pizza sauce, paleo and/or whole30 approved

Toppings of your choice (I used paleo pepperoni and fresh basil)

Cashew cheese:

1 cup cashews, soaked in water for 3–4 hours and drained

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon italian seasoning

1/2 teaspoon salt

1 Tablespoon nutritional yeast

1/4 cup water

Instructions

Soak cashews a few hours ahead of time. When you’re ready to put these together, drain the cashews and preheat the oven to 375 degrees F. In a food processor, combine cashews, seasonings, and water and puree until completely smooth. You can add a little more water if it needs it. The finished cashew cheese should be thick and creamy. Rinse mushrooms and remove the stems. Arrange the mushrooms on a baking sheet. Add 1 tablespoon pizza sauce and 1 tablespoon cashew cheese. Top with desired toppings. Bake for 20-25 minutes, until mushrooms are softened and sauce is bubbly. Enjoy!

Keywords: Paleo pizza

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