Description
These stuffed portobello mushroom caps are meaty and delicious. Serve them as an appetizer or a main vegan protein with some other side dishes.
Ingredients
Scale
For the Vegan “Parmesan” Cheese:
- 1/2 cup raw pecan halves
- 1 Tbsp. nutritional yeast
- 1/2 Tbsp. olive oil
For the Stuffed Mushrooms:
- 2 large portobello mushrooms, cleaned
- 2 Tbsp. olive oil (organic extra virgin and cold pressed)
- 1/4 cup yellow onion, diced
- 1/4 cup Italian parsley, chopped
- 3/4 cup basil leaves, chopped
- 1/4 cup sundried tomatoes in oil, drained and diced
- 1 clove garlic, minced
- 2 Tbsp. vegan parmesan crumble, divided
- Balsamic glaze, for drizzling
Instructions
- Combine all of the ingredients for the parmesan crumble in a small food processor. Process until the pecan mixture has a fine crumble. Taste and add more yeast or salt if needed.
- Place a piece of parchment paper on a rimmed baking sheet and preheat your oven to 350 degrees Fahrenheit.
- Clean the mushrooms with a paper towel or fine brush to remove any dirt and remove the stems from the caps. Place them cap side down on the baking sheet and drizzle the inside of each mushroom with a little bit of oil. Bake for 15 minutes.
- While the mushrooms bake, prepare the stuffing for the mushrooms. Dice the onion and chop the herbs. Dice the sundried tomatoes and mince the garlic.
- Warm a skillet over medium high heat. Add 1 Tbsp. of olive oil to the pan and sauté the onion for 3-4 minutes. Add the minced garlic and sauté another minute just until it is fragrant. Stir in the sundried tomatoes and warm another few minutes.
- Add in the herbs & mix until they are just wilted. Stir in 1 Tbsp. of the parmesan crumble.
- When the mushrooms have baked 15 minutes, pull them out of the oven and stuff each mushroom. Top each mushroom with some extra parmesan crumble.
- Bake another 15 minutes until the mushrooms are tender. Drizzle with a little balsamic glaze just before serving.
Notes
- I recommend using a few paper towels to squeeze most of the oil out of the sundried tomatoes, before dicing them. You could use sundried tomatoes without oil too.
- If not eating dairy free or vegan, you can use parmesan cheese in place of the crumble. Top the mushrooms with extra parmesan cheese or gluten free breadcrumbs.
- Instead of using large portobello mushroom caps, you can use the smaller mushrooms. Your prep time will likely be a little bit longer to stuff each of the smaller mushrooms and your cooking time may be slightly shorter.
- Try the vegan parmesan on a Kale salad or keep the leftovers in an airtight container for future use.