Portobellos with Tomatoes and Truffle Cheeze Sauce

Portobellos with Tomatoes and Truffle Cheeze Sauce -- Epicurean VeganWe 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.

Portobellos with Tomatoes and Truffle Cheeze Sauce -- Epicurean VeganTo 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.

Portobellos with Tomatoes and Truffle Cheeze Sauce -- Epicurean Vegan

Serve the portobellos with sauce drizzled on top and enjoy!

Comments

  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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