This may seem labor intensive but I assure you it is easy and well worth the time!!

For the layers:

8 Large Portobello Mushroom Caps

1/2c. Extra Virgin Olive Oil

1/4c. Balsamic Vinegar

1tsp Salt

1/2tsp Pepper

1tsp Italian Seasoning

Mix oil, vinegar and seasonings. Add the portobello caps and toss to coat. A large plastic ziploc bag actually works really well for this! Let marinate 20 minutes tossing every so often.


For the sauce:

5 Large Red Peppers

1 Medium Onion, cut in half

5 Garlic Cloves

3tbl Extra Virgin Olive Oil

1tsp Crushed Red Pepper Flakes

Salt and pepper to your liking

Toss peppers, onion and garlic in a little olive oil and roast in a 450* oven for 45 minutes. Everything should be soft and slightly charred but still juicy. Keep an eye on your garlic cloves, you may need to pull them out a little earlier than the peppers/onions. Place peppers in a bowl and cover with plastic wrap for 10 minutes. This will help to soften the skin and make them easier to peel. Once the peppers are peeled place them in a food processor along with the onion and garlic and puree. Heat the olive oil along with the red pepper flakes and add the pepper puree. Season with salt and pepper. Let simmer low for 15 minutes just to let flavors meld.


For the “ricotta”:

1 pkg Tofu

3tbl Fresh Italian Parsley, chopped

3tsp Extra Virgin Olive Oil

3tsp Lemon Juice

1 1/2tbl Vegan Parmesan Cheese

1tsp Salt

1/4tsp Pepper

Mash tofu with a fork until it resembles ricotta. Mix in all the remaining ingredients. Set aside.


1lb Vegan Mozzarella, shredded

2 Bunches Spinach, lightly sautéed with salt and pepper


To assemble this deliciousness ~ scoop a couple big spoonfuls of your sauce into the bottom of your casserole dish. Arrange 4 of the portobellos top down. Fill the portobello with about 1/2c of the “ricotta”, just enough to fill the bottom of the cap, next a generous helping of cheese, and a ladle of sauce. Arrange ¼ of the spinach over the sauce and top with the remaining portobello cap. Big ladle of sauce over top and a great big mound of cheese! Cook at 400* for 25 minutes until bubbly. Yum!!




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