VEGGIE CORNER: Mini mushroom pizzas with polony and salad

Say hello to a heart-healthy take on an old favourite. Don’t forget your greens- serve with a salad. This nourishing recipe is courtesy of the Fry’s Family Food Co.

Ingredients:

  • Four slices of Fry’s Polony/Slicing Sausage, thawed, sliced 1cm thick, and diced into cubes
  • Four large portabella mushrooms, cleaned and scooped
  • ½ green bell pepper, diced
  • One tablespoon of olive oil (optional)
  • Three to four tablespoons of vegan cheese, shredded (or use vegan mayonnaise)
  • Four tablespoon of tomato puree
  • Salt and pepper, to taste
  • One pinch of dried Italian seasoning

Method:

Brush the olive oil on both sides of the mushrooms (optional), then season the inside of the mushrooms with salt, pepper and the Italian seasoning. Spread the tomato sauce evenly over the mushrooms and top with vegan cheese (if using) and diced bell pepper.

Place the mushrooms into the cooking basket and slide into the airfryer and cook at 185°C. After two to three minutes, remove the cooking basket from the airfryer and place the Slicing Sausage/Polony on top of the portabella mushroom pizzas. Cook for an additional five minutes at the same temperature. Top with extra vegan cheese or vegan mayonnaise.

If you don’t have an airfryer, preheat the oven to 190°C. Brush the olive oil on both sides of the mushrooms (optional). Place the mushroom on a baking tray, and bake for five minutes in the preheated oven. Remove from the oven, and season the inside of the mushrooms with salt, pepper and the Italian seasoning.

Spread the tomato sauce evenly over the mushrooms and top with the Slicing Sausage/Polony, vegan cheese (if using) and diced bell pepper. Bake for an additional 15 minutes, or until cheese is melted. Serve with a crisp salad and lots of fresh veggies!

 

 

  AUTHOR
Phoenix Sun

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