Mini Portobello Pizzas

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

This month’s Recipe ReDux theme is “Small Plates for Sunny Days”, and we were challenged to create a healthy appetizer/finger food.  I wasn’t always 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!

Portobellos are a good source of copper and B vitamins, both of which are important in red blood cell production, and they are also a good source of potassium and fiber.  And this recipe is such a fun way to enjoy them!  

Mini Portobello Pizzas

• Author: Kalee @ The Crowded Table
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 minutes
• Yield: 6 1x

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Description

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

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Ingredients

12 mini portabella mushrooms

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

Toppings of your choice (I used vegan 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

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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!

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Keywords: Portabella pizza paleo

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