My favourite way to cook portobellos is to slice them into long strips, then place them face down on an oiled med/med-high pan and let them cook on one side until they sweat and also until they become nice and fragrant. Then flip each one over and let the other side become a golden brown too. It's important not to crowd them in the pan and to not stir them around. You'll find that they'll become a nice deep brown on each side and they'll taste delicious. Other times I do dice them and cook them while stirring- that would be for something like this pizza where they would be mixed in with other ingredients. Click here to find another idea for a non-vegan porotbello mushroom meal.
Portobello Mushroom and Spinach Tortilla Pizza
1 large tortilla
1-2 tbsp oil
4 medium portobello mushrooms, cleaned and diced
3 large cloves of garlic, minced
1/2 medium onion, diced
salt and pepper
2 tbsp fresh thyme leaves
1 cup baby spinach
In a frying pan, sautee the mushrooms on a med/med-high heat with some oil for about 7 minutes until softened. Add the onions and cook for one minute, then add the garlic, salt and pepper and thyme and cook for another minute.
Meanwhile, preheat the oven for 375oF, and on a baking tray, lay your tortilla wrap out. Add a nice layer of the cashew spread, then top it with your spinach, followed by your portobello mixture. Drizzle some cashew spread on top if you like. Bake in the oven for about 10 minutes, until the edges of your tortilla are brown.
1 cup raw cashews (soaked for an hour)
1/2 medium onion, sauteed
1 tsp garlic powder
3 tbsp lemon juice
2 tbsp water
1.5 tsp salt
pepper, to taste
Place raw cashews in a bowl and cover with water for at least an hour. Drain cashews and place them in a blender. Add cooked onions, and the rest of the ingredients and blend on high until the mixture becomes very creamy. Add more water, on tablespoon at a time if the consistency is too thick and difficult to blend.
This can be used as a cracker or sandwich spread, on pizza, or as a dip.