Vegan Stuffed Portabella Mushrooms.





  • 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.