We say portobello, you say portabella. Either way, we say delicious! Last night was, unintentionally, vegan and gluten-free Italian night! After finding a delicious recipe for vegan Cheese Crisps, using vegan and gluten-free Daiya Cheese (I found the recipe on the Zander’s Vegan Mama blog), I felt inspired to add it to my already-planned vegan and risotto-stuffed portobello caps with vegan parmesan cheese. The risotto recipe comes courtesy of Jolinda Hackett from About.com and is absolutely delicious. The whole thing came together beautifully, so I am going to share the recipes for the whole meal!