• Alex from Terra
    • Jul 22, 2020

CHEESY STUFFED PORTOBELLOS





I love mushrooms in any meal, but especially when they’re the main ingredient 🤩


These stuffed portobellos are super cheesy, easy to make, plus vegan and oil free. Great addition to a hearty meal with mashed potatoes and a side salad - perfect on a wintery day 😋


I love topping these up with my favourite home-made Almond Parmesan. It's delicious and great on pasta and a wide range of dishes. Check it out at the bottom of this page.


If you don't have the ingredients for the Parmesan alternative, use crushed almonds or a vegan alternative from a local brand like Angel Food.


Watch the video and follow me, or read the steps below.




Watch Cheesy Stuffed Mushrooms video here:



You need:



10 large portobellos: 8 + 2 for the filling;

1 small of 1/2 medium onion;

a bunch of leafy greens: spinach or Swiss chard;

1 tbsp miso paste;

3 tbsp Terra Natural or Dill cream cheese;

fresh parsley, chopped;

Almond Parmesan (recipe below!)

or crushed almonds / vegan parmesan alternative.




Steps:


  1. Take 8 large portobello mushrooms. Cut the stems out, put aside. Place stemless mushrooms on a baking tray.

  2. Cut mushroom stems plus 2 extra portobellos in small pieces.

  3. Cut 1 small or half of a medium onion in small pieces, cut a bunch of leafy greens. I love using spinach or chard, in this video I used red Swiss chard, which made the final dish look a bit reddish. :)

  4. Preheat the oven to 200°C (400°F). In a pot, heat 1/2 cup of water, mix with 1/2 to 1 tbsp of vegan miso paste.

  5. Add the onions to the pot, cook for 2 minutes.

  6. Add chopped mushrooms and another 1/2 cup of water. Mix well and cook for 5 - 10 minutes.

  7. Add chopped greens - spinach or chard - and 3 tbsp of Terra Natural or Dill & Garlic cashew cream cheese. Mix, cook for 2 more minutes, until nice, thick consistency is achieved. Add black pepper to taste.

  8. Fill each mushroom with the creamy mixture, bake in the oven for 2o minutes at 200°C.

  9. When ready, top the mushrooms up with fresh parsley and my fave Almond Parmesan (recipe below) or crushed almonds, vegan parmesan alternative etc.

  10. Enjoy with some mashed potatoes and a side salad.



Almond Parmesan

(my fave home-made parmesan alternative):


1/3 cup roasted almonds

1/3 cup nutritional yeast flakes

1/4 tsp smoked paprika

1/4 tsp garlic powder

a dash of salt

Mix everything together in a food processor on low - medium, until well combined.












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