Recipe Directions

1. To make the mushroom crusts, lightly pat the inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.

2. Make the spinach feta cheese by combining ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.

3. Assemble everything by spreading spinach feta cheese on mushroom caps. Place topping ingredients on cheese.

4. Optionally, put in the dehydrator at 100 Fahrenheit for 1-2 hours until warm.

Thedailyraw's Thoughts

By thedailyraw

I love the fact that each topping ingredient is a different color.

It’s pleasing to the eyes and the tummy.

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Comments

Top voted

9 votes
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is there really supposed to be that much salt in the cheeze? I made mine and the cheeze was completely inedible, it tasted like eating spoonfuls of salt. I managed to save it by adding more macadamias and a few more tablespoons of nutritional yeast. Just wondering... ?

8 votes
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I made the spinach cheese with cashews I had previously soaked. Oh man this cheese sauce is awesome. I added some garlic to it to give it a little punch. Can't wait until my zucchini wraps(from this site) are finished dehydrating. Dinner's going to be good tonight!!! Thanks for the awesome receipe. YOU ROCK!!!!!!!

7 votes
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my boy monkey likes pizza. thanks for the recipe!

All

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sydneyt's Review

Greek Portobello Pizza
4
4 out of 5

Too salty but I enjoyed it

Posted from The Rawtarian's Raw Recipes App

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I enjoyed it but too salty. Might not need any added salt. I enjoyed it though.

Posted from The Rawtarian's Raw Recipes App

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Just wondering if anyone can give me some info on olives. I LOVE olives but have heard they, along with picked vegetables, are not raw vegan as they contain salt/can be blanched before jarring etc. Can anyone clarify this or offer any insight? Thanks. This recipe looks amazing by the way love food like this.

Posted from The Rawtarian's Raw Recipes App

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Hi Jasmine,

To answer your question, you are correct, olives are not technically "raw" - however, they are healthy!

1 vote
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Thanks Laura-Jane. It can be hard to find information online as a lot of it conflicts so thank you for clearing this up. I am glad I can still enjoy some olives guilt free.

Posted from The Rawtarian's Raw Recipes App

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My pleasure :)

6 votes
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LOVED IT! Thanx for a great recipe. Now Ive got a secret weapon when those salty and fatty cravings attack my senses!

4 votes
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We added basil too and a little fresh garlic. Kept lemon the same, but definitely cut back on the salt a bit. Otherwise delicious!

5 votes
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Pattywack's Review

Greek Portobello Pizza
4
4 out of 5

I made a few changes, cut the lemon and salt in half and added a few fresh basil leaves in with the spinach. Delicious!

5 votes
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These look beautiful, and so easy to make! I'm trying this out soon :)

9 votes
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is there really supposed to be that much salt in the cheeze? I made mine and the cheeze was completely inedible, it tasted like eating spoonfuls of salt. I managed to save it by adding more macadamias and a few more tablespoons of nutritional yeast. Just wondering... ?

Top Voted
5 votes
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Oh this was soooooo good

5 votes
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Thank you for this recipe! I made these tonight and really enjoyed it. I used cashews and collard for my cheese and skipped the salt (adding a little on top at the end) and they still tasted yummy. Thanks!

6 votes
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how do you make the spinach feta? I have never seen the recipe for that.

5 votes
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Oh boy, these are good. I'm taking these to my next book club meeting!

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I cannot begin to tell you how tasty these were. I had them for lunch with a salad. I used the large mushrooms and placed sprouts and sliced tomatoe on it. Good, good, and good. I will be making these in the very near future. Thanks again for an awesome recipe.

6 votes
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Sorry, the site was running pretty slow earlier. I guess I was so excited that I was impatient.

8 votes
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I made the spinach cheese with cashews I had previously soaked. Oh man this cheese sauce is awesome. I added some garlic to it to give it a little punch. Can't wait until my zucchini wraps(from this site) are finished dehydrating. Dinner's going to be good tonight!!! Thanks for the awesome receipe. YOU ROCK!!!!!!!

Top Voted
4 votes
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Vote up!
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Vote down!

I made the spinach cheese with cashews I had previously soaked. Oh man this cheese sauce is awesome. I added some garlic to it to give it a little punch. Can't wait until my zucchini wraps(from this site) are finished dehydrating. Dinner's going to be good tonight!!! Thanks for the awesome receipe. YOU ROCK!!!!!!!

5 votes
+
Vote up!
-
Vote down!

I made the spinach cheese with cashews I had previously soaked. Oh man this cheese sauce is awesome. I added some garlic to it to give it a little punch. Can't wait until my zucchini wraps(from this site) are finished dehydrating. Dinner's going to be good tonight!!! Thanks for the awesome receipe. YOU ROCK!!!!!!!

4 votes
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Vote down!

if you don't like using macadamia nuts, what would be a good substitute?

6 votes
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Yum, these were very good! I made one for dinner and then made another one for breakfast the next morning (which shows you how good they are - I'm very attached to my fruity breakfasts! :) ). I did have to make some changes, but it's still almost the same. I used a regular-sized 'bella, a fresh tomato (didn't have cherry), and a green bell pepper instead of yellow. Oh yah! I also added some freshly plucked thyme and rosemary. :-d

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my boy monkey likes pizza. thanks for the recipe!

Top Voted
4 votes
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Loved these! My son loved them too! Thanks!

6 votes
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These are great! (and very filling) just what I needed. Thanks!

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