Vegan Stuffed Portabella Mushrooms Recipes

VEGAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• You can watch the video in the post for visual instructions.Preheat the oven to 360 F (180 C) and line a baking sheet with parchment paper.
• Remove the stems of the mushrooms and chop them into pieces. Set aside.
• Add the chickpeas to a bowl and mash them with a fork.
• Heat oil in a large skillet, add onion, pepper, and all spices. Stir to combine and cook for 3-4 minutes.
• Also, stir in garlic, mashed chickpeas, and walnuts.
• Next add the tomato paste, tamari, balsamic vinegar, and dairy-free milk. Stir to combine.
• Finally, add the chopped mushroom stems and stir. Cook for a few more minutes, then set aside.
• Place the portobello mushrooms on the lined baking sheet and fill each mushroom with the filling until there is no filling left.
• Bake in the oven for about 10 minutes, then add vegan cheese of choice (I used my vegan cheese sauce) and bake for a further 10 minutes. Garnish with fresh herbs and enjoy!

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
• In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
• In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 5 to 7 minutes.
• Heat 1 teaspoon oil in a skillet over medium-high heat. Saute mushrooms in the hot oil until softened and liquid starts to cook out, 5 to 10 minutes. Remove from heat and place into a baking dish, cap-side down.
• Heat remaining oil in a small pan over medium-high heat. Add onion and garlic and cook until onion is transparent and garlic fragrant, about 5 minutes.
• Combine lentils, onion-garlic mixture, 1/4 cup Cheddar cheese, feta cheese, Parmesan cheese, parsley, salt, and pepper in a bowl. Stir until well mixed.
• Fill mushroom caps evenly with mixture and top with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 15 to 20 minutes. Serve.

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
• Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
• Cook on the preheated grill until tender, 7 to 8 minutes.
• While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
• Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!

VEGAN STUFFED PORTABELLA MUSHROOMS.

Steps:

• Preheat oven to 400°F.
• Grind the almonds in the blender/food processor to create fine mix.
• Quarter the Cremini mushrooms. If they are too big cut them in 8.
• Cut zucchinis in half, and scrape out the pulp (use the spoon). Reserve the shells - you can stuff them and bake with the mushrooms.
• If using cauliflower, cut the florets in small pieces.
• Heat 3 tbsp of olive oil on the medium-high heat in a frying pan, add garlic, ginger, mushrooms and fry for 7-10 minutes, or until the mushrooms loose most of the liquid.
• Lower the heat to medium and add carrots, apples, zucchinis, cauliflower, mix well and let fry for 5-7 minutes, or until all the vegetables are tender.
• Add spices, tofu, and Tamari. Keep mixing until the tofu is thoroughly warm.
• Taste and adjust for seasoning.
• Add the almonds and stir the mixture. Now it should be easier to work with the filling.
• Let the filling cool; meanwhile cut the stems of the Portobellos and scrape of the gills (spoon works the best for this).
• Lightly oil the baking pan with the remaining olive oil.
• Stuff the Portobello cups and the zucchini shells with the stuffing, be generous :) Put them on the baking sheet and start the timer.
• The mushrooms come out best after 20-25 minutes of baking. Zucchinis would take as long as 40 minutes of baking.
• You could add some shredded vegan cheddar on top during the last 5 minutes of baking.

STUFFED PORTABELLA MUSHROOMS (RAW VEGAN)

Steps:

• Wash & destem the mushrooms and place them stem side up on a plate.
• Mash up the avocado and mix in the onions, tomato, and salt. Spoon this into the mushroom caps.
• Pour Braggs lightly over each mushroom and around the plate so it soaks into the mushroom a bit. You can always add extras such as sprouts, more tomato, or olives. Enjoy!