Yum! These are delicious, easy and full of vitamins and minerals. Portobello mushrooms are super meaty, and a great way to add texture to any dish or use as a base for mini pizzas! 😍 This recipe is completely customizable, so feel free to make it your own!
▶️Portobello mushrooms contain copper which helps the body metabolize iron, create energy and contain antioxidants. They are also a great source of selenium which helps to support the thyroid glad (produces hormones that help to control the speed of your metabolism) and supports the immune system as well as aids in reducing inflammation in the body.
▶️Tempeh is fermented soy beans. You can purchase it flavoured (my favorite brand is Tofurky, maple flavoured). It's a great plant based source of fiber and protein - you can purchase it at most grocery stores. It's great to use in sandwiches, stir-fry’s, pizzas, or any dish you'd like to add a lean, easy to digest protein.
-2 washed Portobello mushrooms with the middle removed
-1tsp garlic powder
-2 tbls of pizza sauce
-1/2 yellow pepper
-2 tbls of culture cashew cheese (zengarry) (use any cheese you'd like)
-1/2 tsp cayenne pepper (optional)
-Dash of oregano
-Dash of basil
-2 strip of Tempeh (any protein of choice)
-Topped with baby kale (optional)
How to make:
Place mushrooms on a baking sheet lined with aluminum foil. Sprinkle with garlic powder, s&p. Bake for 15 minutes on 350
Meanwhile, brown tempeh on stove. Chop up pepper and avocado.
Remove mushrooms from the oven and remove the liquid from the pan. Top with sauce, peppers, avocado, cashew cheese and crumbled Tempeh. Bake for 10 minutes. Then broil on high for 3 minutes.
Remove from oven, sprinkle with cayenne pepper, oregano, basil and top with greens and enjoy! 🙂