Serves: 3 to 4
What You Need:
2 Portabella mushroom caps, stems & gills removed
Pasta / Pizza Sauce
Vegan Cashew Cheese Sauce (see below)
Basil and red pepper flakes for garnish
What you do:
Preheat the oven to 350°.
Line a baking sheet with parchment paper. It makes it easier for cleanup. Set the mushrooms, belly side up, on the baking sheet.
Chop the vegetables fairly small. I used peppers and olives. Onions would be good too.
Spoon a couple spoonfuls of sauce into the mushrooms. Top with a few scoops of the cashew cheese sauce. Finally, pile on the veggies and top with fresh basil & red pepper flakes.
Bake for 8 to 10 minutes. Then turn on the broiler on low and broil for about 5 to 8 minutes (watching carefully). Remove from the oven when the mushroom starts to soften. Serve immediately.
To make the vegan Cashew Cheese Sauce:
Place 1 cup cashews, 3 Tbsp nutritional yeast, 1/4 cup water, juice of one lemon, 1 clove garlic, and 3 fresh basil leaves in a high-speed blender. Blend until thick and “cheesy.” You may have to add more water. The sauce should be fairly thick. You will probably have to scrape down the sides of the blender a few times. Use what you need and then store the rest in the refrigerator for a couple of days. You can use it to top spaghetti squash ratatouille or as a dip for fresh veggies.
If you don’t have any of this cheese sauce made or are out of ingredients, I think you could use Carrie’s Cheese Sauce and just add some basil.