Vegan Stuffed Portobello Mushrooms

These vegan stuffed portobello’s are the perfect appetizer for a classy dinner. They look amazing and are super easy to make.

Cleaning the Portobello Mushrooms

Before baking and stuffing the portobello mushrooms. It important to first remove the stem and grills from the mushrooms. You can break the stem with your hands and remove the grills with a spoon.

Baking the Portobello Mushrooms

Before baking the portobello’s mix the butter with the garlic and lightly coat the mushroom with the garlic butter. Next bake the portobello for 10 minutes on 220°C

Vegan Portobello Stuffing

For the stuffing mix the garlic butter with a hand full of oregano and the breadcrumbs. Always add the breadcrumbs last and if possible right before serving. This way the breadcrumbs will stay nice and crunchy.

Vegan Stuffed Portobello's

kimchicooking These vegan stuffed portobello's are the perfect appetizer for a classy dinner. They look amazing and are super easy to make. Christmas Vegan Stuffed Portobello Mushrooms European Print This

Serves: 4 Prep Time: 10 min Cooking Time: 10 min 10 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

4 Portobello mushrooms
60g Melted vegan butter
1 Garlic clove
1 Hand full of oregano
50g Panko (Bread crumbs)

Instructions

1. Wash the portobello mushrooms and remove the stem and grills.
2. Cut the garlic in small pieces and mix the garlic with the butter
3. Lightly coat the portobello mushrooms with the garlic butter and bake them on 220°C for 10 minutes or until the mushrooms have become soft.
4. Add the oregano and panko to the garlic butter. And mix well to complete the stuffing. Don't prepare the stuffing too early. You want the bread crumbs to stay crispy.
5. Fill the portobello mushrooms with the stuffing