Portobello Pizza Caps

Ingredients:
For the Cheeze:
1 cup Brazil nuts (soaked overnight)
2 tablespoons grapeseed oil
1/4 cup spring water
1 teaspoon onion powder
1 tablespoon key lime juice
Pinch of sea salt
For the Pesto:
1 cup basil
1/2 cup Brazil nuts
1 teaspoon oregano
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
1 tablespoon key lime juice
Additional Ingredients:
Portobello mushroom caps
Toppings of your choice (e.g., tomato sauce, vegetables, etc.)
Instructions:
Prepare the Cheeze:
Drain and rinse the soaked Brazil nuts.
In a food processor, combine the soaked Brazil nuts, grapeseed oil, spring water, onion powder, key lime juice, and sea salt.
Blend until smooth and creamy. Adjust seasoning to taste.
Prepare the Pesto:
In the same food processor (cleaned if necessary), combine the basil, Brazil nuts, oregano, olive oil, red pepper flakes, and key lime juice.
Pulse until well combined and a chunky paste forms. Adjust seasoning to taste.
Prepare the Portobello Mushroom Caps:
Preheat the oven to 375°F (190°C).
Clean the Portobello mushroom caps and remove the stems.
Assemble the Portobello Pizzas:
Place the mushroom caps on a baking sheet lined with parchment paper.
Spread a layer of the prepared cheeze on each mushroom cap.
Next, spread a layer of the pesto on top of the cheeze.
Add any additional toppings of your choice, such as tomato sauce or vegetables.
Bake:
Place the assembled Portobello pizzas in the preheated oven.
Bake for 15-20 minutes, or until the mushrooms are tender and the toppings are heated through.