Incredible Portabello Mushroom Pizzas
I was determined to have a successful dinner party for bunch of non-raw friends last night. I came up with this recipe and it was a huge hit!
I can’t stop eating these, they’re amazing.
4 Portobello Mushroom Caps
1 cup Diced tomatoes
½ cup Sundried tomatoes
One third of a small zucchini
Half a red pepper
2 Cloves Garlic
4 teaspoons olive oil
½ teaspoon sea salt
½ cup spinach
I should have mentioned in the ingredient list above, but it is preferable to soak the sundried tomatoes for about 12 hours in advance. Also, try to use larger mushroom caps that are not broken at all and have a nice dip in the cap so you can fill it will all the ingredients, it will be used as the pizza crust.
Wash the portobello mushroom caps and put them aside.
Cut the sundried tomatoes and red pepper in small pieces.
Then cut the zucchini in thin slices, cut each slice in half.
Dice the garlic into very fine pieces.
Take each portobello mushroom cap and put a layer of diced tomatoes on the inside of the cap (you may need more tomatoes depending on the size of the caps).
Distribute the garlic on each cap evenly (you may want to use more or less garlic depending on your taste)
Then distribute the red peppers and sundried tomatoes evenly on each cap.
Put a pinch of salt on each cap, followed by one teaspoon of olive oil on each one. (At this point if you have any cashew cheese or other raw cheese I would suggest putting some on, it makes them irresistable!)
Then place 2 or 3 small spinach leaves on each cap.
This is the part that is a little hard to explain, so next time I make them I’ll upload pics. Place the zucchini pieces evenly on top and all around the mushroom cap so they hold in all the other veggies/oil/garlic.
You will want to line a good sized square/rectangle pan with tin foil/wax paper or something that can go in a dehydrator? This needs to be done because they leak alot of juices. Then put all 4 of the mushrooms into the pan and
So I actually don’t have a dehydrator, but I cooked them on very very low heat with the oven door open for a few hours and they come out very nicely.
If I had a dehydrator I’m sure they would turn out much better, so hopefully someone can try it out!