Is it weird to eat chicken salad for breakfast? Good. Cause it was so yummy! We’ve been eating ALOT of eggs and felt the need to change it up a bit this morning.
Sunday’s are busy days for us as my hubby preaches for our Sunday evening church service. That leaves him pretty exhausted. Decided to go super easy for dinner and make Stuffed Portabella Pizzas. It was the perfect quick and light dinner. So quick… I ate it and forgot to take a picture for you!
Here is the link I got it from. You can look at her photo
Stuffed Portabella Pizza
2 portabella mushroom caps
1 cup pizza sauce
Vegan Cashew Basil Cheese Sauce (see recipe below)
1/2 green pepper
1/2 orange pepper
1/2 sweet onion, diced
2-3 large basil leaves, finely diced
Preheat oven by setting the broiler on low. Take a baking sheet and cover with aluminum foil. Make Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce. Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy!
Vegan Cashew Basil Cheese Sauce
1 cup raw cashews
sea salt, to taste
1 fresh basil leaf
1/4 tsp coconut oil
1/2 small clove garlic
1/2 tbsp fresh lemon juice
Place all ingredients (cashews, sea salt, oil, basil, garlic, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary.