Portobellos with Tomatoes and Truffle Cheeze Sauce

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!


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


1/3 C almond milk

1/2 C Daiya mozzarella

1/8 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!


  1. says

    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?

    • says

      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!

  2. says

    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!

  3. Julie says

    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!!

    • says

      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.

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