2 large portobello mushrooms, washed and stemmed
2 teaspoons extra virgin olive oil
1/2 tablespoon minced garlic
1/2 cup tomato spaghetti sauce
1/2 cup vegan mozzarella cheese, shredded, divided
1 teaspoon basil, divided
1. Preheat oven to 350 degrees F. Meanwhile, sauté mushrooms (cap side down) in oil for roughly 5-7 minutes. Place mushrooms on baking sheet (cap side down).
2. In a small bowl, mix garlic and spaghetti sauce. Now spread approximately 1/4 cup spaghetti sauce garlic mixture over the gills of each mushroom.
3. Sprinkle 1/4 cup shredded vegan mozzarella cheese over the sauce of each mushroom. Finally top each mushroom off with 1/2 teaspoon or so basil.
4. Place baking sheet in oven and cook 5-6 minutes. Remove from oven and place in broiler for1-2 minutes to brown the top of your “pizzas”.
You may use a spatula to tilt the pizzas slightly to the side in order to drain any excess fluids. Serve immediately. Works best with fork and knife. Enjoy.
Source of recipe: Revised weight watchers recipe to fit vegan and appetizing needs.