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Mini Mushroom Pizzas with Polony & Salad

Say hello to a heart-healthy take on an old favourite. These mushrooms, topped with Fry’s Slicing Polony/Sausage and melted vegan cheese, are officially our new go-to pizza recipe. Don't forget your greens - Serve with a salad!  

Servings: 2 people

Preparation time: 8 minutes

Cooking Time: 8 minutes

Ingredients

4 slices Fry’s Polony/Slicing Sausage, thawed, sliced 1cm thick, and diced into cubes

4 large portabella mushrooms, cleaned and scooped

½ green bell pepper, diced

1 tbsp olive oil (optional)

3-4 tbsp vegan cheese, shredded (or use vegan mayonnaise)

4 tbsp tomato puree

Salt and pepper, to taste 

1 pinch 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 2-3 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 5 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 5 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!

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