Portobello Pizza, Easy and Delicious!
Easy Weeknight Stuffed Portobello Pizza(s) with Chef Linda Soper-Kolton, Director Culinary Arts, Compassionate Cuisine at Catskill Animal Sanctuary making these tasty and savory vegan pizzas on #LunchBreakLIVE. These little pizzas look so easy to make, super creative, and defiantly tasty! They are part pizza, and part stuffed mushrooms. So Yum! Let’s see how it’s done…
OUTRAGEOUS! Easy Weeknight Stuffed Portobello Pizzas with Chef Linda Soper-Kolton, Director Culinary Arts, Compassionate Cuisine at Catskill Animal Sanctuary making these tasty and savory plantbased pizzas on #today’s #LunchBreakLIVE on #JaneUnchained News Network.
Posted by Jane Unchained News on Wednesday, December 2, 2020
Let’s Learn a Little About The Catskills…
“Catskill Animal Sanctuary is a 150-acre refuge in New York’s Hudson Valley for 11 species of farmed animals rescued from cruelty, neglect, and abandonment. Over the years, thousands have come to this place of profound peace. They continue to come — sometimes one needy soul, sometimes a flock of 100 or more at a time. It is our privilege to help each and every rescued animal understand what love feels like. If we’ve learned anything from them, it’s the life-altering truth that in the ways that matter, we are all the same. Animals are as individual as us, want their lives as much as we want ours, and experience the same emotions as we do. Pain, suffering, and fear feel no different to a pig than they do a human being. This belief in our shared “sameness” is the first driver of all that we do. The second is our choice to believe in humanity’s goodness. Each year, thousands of visitors come to meet the animals and learn about the impact of their diet on animals, their health, and our ailing planet.
We watch as profound shifts occur in the disarming moments shared by humans and animals. We offer support through our online vegan culinary classes, Compassionate Cuisine cookbook and recipes, customized digital Sanctuary tours through CAS: Live, engaging online educational programs for kids, and the inspirational writing and speaking of our founder Kathy.”
Such an amazing place filled with love and compassion, and great food! Speaking of food, let’s check out how the portobello pizza bites turned out, cooked by Chef Linda!
Portobello Pizza Bites, Tiny and Tasty!
I love stuffed portobello and I love pizza, so this recipe sounds pretty darn perfect to me. And a healthier choice than regular conventional pizza bites. These totally vegan morsels of happiness will bring so much joy to the dinner table, any night of the week. I am posting the recipe below so you can give them a try, you won’t regret it. And if you are looking for other vegan recipes to cook up at home, have a look through our archives. We have many to choose from. Until next time, thanks for stopping by, and…keep cookin’!
Easy Weeknight Stuffed Portobello Pizzas
- 8 large portobello mushrooms stems removed
- 2 tablespoons oil
- For The Ricotta:
- 1 14- to 16-ounce package of firm tofu
- 1/4 cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 2 teaspoons oil
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- To Assemble:
- 1 cup marinara sauce jarred or homemade
- 1 cup vegan mozzarella shredded
- Topping Suggestions
- Sliced black olives
- Sliced hot cherry peppers
- Cooked chopped broccoli
- Cooked sliced or crumbled vegan sausage
- Chopped basil for garnish
- Preheat the oven to 400ºF. Line a baking tray with parchment paper. Brush the tops of the mushrooms with oil and place them oiled-side down on the tray. Sprinkle with a little salt. Roast for about 15 minutes until water is released and mushrooms are dark brown. Drain or blot excess water from each mushroom.
- While the mushrooms roast, make the tofu ricotta. Finely crumble the tofu into a medium bowl. Add nutritional yeast, lemon juice, olive oil, onion and garlic powders, and salt. Mix until all ingredients are thoroughly combined. After making pizzas, store any extra tofu ricotta in a covered container in the refrigerator for up to a week or in the freezer for up to three months.
- Spread 1 to 2 tablespoons of tomato sauce on the mushroom. Top with 1 to 2 tablespoons of tofu ricotta. Drizzle another tablespoon of tomato sauce on top. Sprinkle shredded mozzarella and finish with toppings of your choice.
- Return the tray to the oven for about 10 minutes, or until the cheese has melted. Let mushrooms stand for a few minutes. Garnish with chopped basil before serving.
Make Ahead Notes: Tofu ricotta can be made in a day or two in advance