Portobellos with Tomatoes and Truffle Cheeze Sauce
 
 
Author:
Ingredients
  • 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
Directions
  1. 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.
  2. 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.
  3. Serve the portobellos with sauce drizzled on top and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/01/11/portobellos-with-tomatoes-and-truffle-cheeze-sauce/