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!
