Portabella Pizza Raw Foods Recipes

PORTABELLA PIZZA (RAW FOODS)

Steps:

• Clean and stem the mushrooms and turn them upside down. Pour the juice of one lemon over them.
• Make tahini dressing by mixing the tahini, juice of 1/2 lemon, garlic, cayenne, and Braggs. Add warm water as needed to make a creamy consistency. Spread over the mushrooms.
• Top with tomato slices and fresh basil leaves (if desired). I like to cut each mushroom into four "pizza slices.".

PORTABELLA MUSHROOM PIZZA

Steps:

• in skillet put 1/4" diced canadian bacon cook til crispy
• rinse mushrooms remove stem set it aside using a spoon remove gills careful not to break edges giving it a crater shape.
• melt two tbs of butter put one tbs in each cap of mushroom
• then add 2 tbs of pizza sauce to each mushroom cap
• add 3 tbs of rotel to each cap.
• add 1/4 cup of cheese to each cap
• then add as much diced canadian bacon or pepperoni as u like
• take stems and slice add as topping.
• put remaining butter in flat pan cook in oven on about 325-350 deg.pizza's for 15-20 min until tender.

PORTABELLA PIZZA

Steps:

• Preheat oven to 375°F.
• In skillet, fry Italian sausage breaking into small pieces.
• Cook until light brown and pinkness is gone.
• In medium skillet heat olive oil and add onion and garlic until soft.
• Add crushed tomatoes and spices and simmer until most of the liquid of the tomatoes is cooked out, about 10 minutes.
• Using a spoon, scoop out the "ribs" in the underside of the mushrooms.
• It's best to do this under cold water.
• Rinse clean and set on a paper towel to dry.
• Once they are fairly dry place on a cookie sheet.
• Place cooked and crumbled sausage equally inside the bowl of the mushrooms.
• Add equal amount of sauce on the top of the sausage.
• Add equal amounts of mozzarella cheese to the top of the sauce and sausage.
• Bake in oven for 15 minutes or until cheese is melted.
• Optional: Top with crushed red pepper flakes for a little zip.
• Try adding sliced pepperoni or other favorite pizza toppings for a variety.

PORTABELLA PIZZAS

Steps:

• Brush underside of stemmed portobello mushroom caps lightly with olive oil Sprinkle lightly with balsamic vinegar if desired.
• Cover with layer of cheese, then add favourite toppings as suggested or create your own.
• Broil on baking sheet about 6 inches from heat for 1 to 2 minutes or til cheese is bubbling and browned.
• Cut into wedges and serve warm.

PORTOBELLO PIZZAS

Steps:

• Preheat broiler.
• Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.
• While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.