Portobellos with Tomatoes and Truffle Cheeze Sauce
Author: Epicurean Vegan
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
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!
Recipe by Epicurean Vegan at https://epicureanvegan.com/2011/01/11/portobellos-with-tomatoes-and-truffle-cheeze-sauce/