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Mini Portobello Pizzas

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

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!


Scale

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 34 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: Portabella pizza paleo

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