Happy Monday! Hope you all had a great weekend.
This week we’re going to talk about mushrooms! They’re one of those things that people either love or dislike.
As part of the “fungi” family, they’ve got some unique benefits.
For example, they are one of the few food sources of vitamin D – they absorb it from the sun while they’re growing and pass it along to you when you eat them.
Your body needs vitamin D for lots of reasons, from boosting your immune system to building healthy bones.
And while there are hundreds of varieties of edible mushrooms, 90% of the mushrooms we eat are white mushrooms (aka button mushrooms).
They’re loaded with antioxidants, which offer protection against diseases like cancer.
Plus, they are rich in selenium, which is great for your thyroid & metabolism – plus they contain heart-healthy nutrients that help lower your blood sugar and balance gut health.
You can eat mushrooms raw or cooked. Try roasting, sauteing, or stir-frying them!
This is a healthier take on pizza … made with portobello mushrooms as the “crust.”
Experiment with your favorite toppings!
TIP: Keep any leftover vegan “cheese” in a covered container in the fridge for other recipes. Delicious!
Vegan Portobello Pizzas Recipe
4 large portobello mushrooms
1 tsp Italian seasoning
1 cup of your favorite pizza sauce
3/4 cup veggies or other favorites pizza toppings (diced onions, peppers, olives, etc)
For the “cheese” topping:
½ cup raw cashews
2 Tbsp nutritional yeast
½ tsp sea salt
Preheat your oven to 400ºF/200ºC. Line a baking sheet with parchment paper.
Clean the mushrooms and remove the stems, and brush both sides with a small amount of olive oil, placing them on the baking sheet. Sprinkle the Italian seasoning over the top, and bake for 5-8 minutes.
While they are precooking, prepare the cheese topping: place the nuts, nutritional yeast, and salt in a food processor and pulse until it turns into a parmesan-like consistency.
Remove the mushrooms from the oven and top with pizza sauce, toppings, and a sprinkle of vegan cheese. Place back in the oven and bake for 15-20 minutes, until the toppings are tender.