We got some beautiful portobellos and tomatoes from Green Buffalo Food Co. and this came together so fast. The truffle cheeze sauce is amazing! I could have eaten it with a spoon—it is rich, creamy and perfect for veggies, pasta, or by the spoonful!
INGREDIENTS:
1/2 Tbs olive oil
2 Portobello mushrooms, stem and gills removed
2-4 large basil leaves (I used spinach, but I think I’d prefer basil for more flavor)
4 tomato slices
Sauce:
1/3 C almond milk
1/2 C Daiya mozzarella
1/8 tsp (or less) white truffle oil
DIRECTIONS:
Heat the olive oil in a large skillet. Place portobellos, face down, in the pan and lightly saute for about 2 minutes. Turn over and saute the other side. Add the basil leaves and 2 tomato slices per mushroom. Reduce heat to low and cover.
To prepare the sauce, bring the almond milk just to a boil, reduce heat to medium and whisk in the cheeze and truffle oil. Whisk until smooth—it’ll only take a couple of minutes.
Serve the portobellos with sauce drizzled on top and enjoy!
- ½ Tbs olive oil
- 2 Portobello mushrooms, stem and gills removed
- 2-4 large basil leaves (I used spinach, but I think I'd prefer basil for more flavor)
- 4 tomato slices
- Sauce:
- ⅓ C almond milk
- ½ C Daiya mozzarella
- ⅛ tsp (or less) white truffle oil
- Heat the olive oil in a large skillet. Place portobellos, face down, in the pan and lightly saute for about 2 minutes. Turn over and saute the other side. Add the basil leaves and 2 tomato slices per mushroom. Reduce heat to low and cover.
- To prepare the sauce, bring the almond milk just to a boil, reduce heat to medium and whisk in the cheeze and truffle oil. Whisk until smooth---it'll only take a couple of minutes.
- Serve the portobellos with sauce drizzled on top and enjoy!
This sounds awesome. Ironically I’ve been on a mini truffle kick recently. I will post a vegan almond & garlic soup that i topped with truffle salt. i originally wanted to top it with truffle oil but couldn’t find it anywhere locally. where did you find yours, and do you have any suggestions/recommendations?
I think I got the truffle oil at Whole Foods, but if there is a specialty foods store near you, they ought to carry it. I’m very intrigued by the soup—looking forward to that one!
This looks amazing! I cannot wait to try this out! Thanks for posting!
Sure! Thank you!
Oh I bet that Truffle sauce puts these over the top! I need to track down some truffle oil of my own. Thanks for sharing, sweet friend. Eat AND be well tomorrow!
This looks delish!
i’ve noticed you use a lot of Daiya cheese. have you tried
rice cheese? i’ve used both Daiya and Rice mozzarella and i greatly
prefer the Rice cheese. Melts better and texture is closer. give it
a try!!
Most rice cheeses are not 100% vegan–they often have casein, a milk protein, in them. That’s actually what helps it melt, so that’s why I tend to use Daiya or Vegan Rella.
Oooo they look super simple and super good. Perfect for lunch!