PORTOBELLO PIZZA over WARM SPINACH
It's low carb, flour and gluten-free, easy to make and its delicious! Plus, you can make this pizza any way you like - be it full on plant-based, vegetarian, omnivore, keto... Here, I share my usual whole foods, plant-based version. The main aim – go for whole foods, minimally processed and add big flavor with various spices and herbs.
INGREDIENTS:
2 large Portobello mushrooms
1 tsp extra virgin olive oil plus more to serve
1 small onion, diced
½ sweet red pepper, diced
1-2 cloves garlic, minced
1/4 cup sundried tomatoes, chopped
1/3-1/2 cup tomato sauce or pesto, as desired
¼ cup vegan cheese – bought or home-made
2 tbsp nutritional yeast or Parmesan Crumble
8 oz organic baby spinach leaves
Sea salt and freshly ground pepper, to taste
DIRECTIONS:
It's low carb, flour and gluten-free, easy to make and its delicious! Plus, you can make this pizza any way you like - be it full on plant-based, vegetarian, omnivore, keto... Here, I share my usual whole foods, plant-based version. The main aim – go for whole foods, minimally processed and add big flavor with various spices and herbs.
- Main course
- Plant-based, gluten, dairy, wheat/flour and corn free
- Serves 2
- Preheat oven to 375F
INGREDIENTS:
2 large Portobello mushrooms
1 tsp extra virgin olive oil plus more to serve
1 small onion, diced
½ sweet red pepper, diced
1-2 cloves garlic, minced
1/4 cup sundried tomatoes, chopped
1/3-1/2 cup tomato sauce or pesto, as desired
¼ cup vegan cheese – bought or home-made
2 tbsp nutritional yeast or Parmesan Crumble
8 oz organic baby spinach leaves
Sea salt and freshly ground pepper, to taste
DIRECTIONS:
- Brush or wipe clean the mushrooms, remove stems and sliver the round of each cap creating a flat side. Rub each round with the olive oil. Sear the caps on both sides for 2 minutes in a hot cast iron or stainless-steel sauté pan over high heat gill side down pressing gently to compact slightly and remove excess moisture.
- Place the caps on a baking sheet, season with salt and pepper and set aside.
- Next dice and sear the mushroom stems and slivers with the onions and red pepper until onions are translucent, reducing heat as needed. No oil is necessary.
- Add garlic, season with salt and pepper and cook 1 minute more. Set veggies aside.
- Spread tomato or pesto sauce evenly onto each Portobello and top with the sautéed vegetables, sundried tomatoes, cheese and, or nutritional yeast.
- Bake at 375°F for 10 minutes then spread spinach on another baking pan, season with sea salt and pepper and continue to bake with the caps an additional 5 minutes. Reduce the baking time if the caps are small.
- Once done remove from the over and serve the pizza mushrooms on top of the spinach with a little drizzle of olive oil and additional nutritional yeast or Parmesan crumble.
- For more protein include scrambled tofu or another whole-foods protein source (avoid processed meats for the health of it). A real cool plant option is to make this new vegan, whole foods protein blend – Babz from www.rawelements.ca
- Order from them online using the discount code Teri15 for a 15% discount.
- You can mix it up and scramble it like minced meat.
- Topping these with a drizzle of the basil olive oil from Maison Orphee is so good. Order from them online using the discount code Teri15 for a 15% discount.