Vegan Stuffed Portabella Mushrooms.

Vegan Stuffed Portabella Mushrooms. created by The Food Gays

These stuffed mushrooms caps were a big hit not only among my vegan friends, but among the non-vegetarians. The recipe calls for ground almonds, but you can substitute with the mix of wheat germ and nutritional yeast.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

"These stuffed mushrooms caps were a big hit not only among my vegan friends, but among the non-vegetarians. The recipe calls for ground almonds, but you can substitute with the mix of wheat germ and nutritional yeast."

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  1. gailj
    I’m a bit confused about the zucchini in this; where it says to cut down the middle, scrape out the insides, then add to the pan you are mixing the ingredients in and stirring...I guess I’m just not picturing how this works. Are you just cooking them at this point? Don’t they go in the oven stuffed like the portabella mushrooms? Can anyone spell this out for me please? Thanks!
  2. The Food Gays
    Vegan Stuffed Portabella Mushrooms. Created by The Food Gays
  3. The Food Gays
    Vegan Stuffed Portabella Mushrooms. Created by The Food Gays
  4. The Food Gays
    Vegan Stuffed Portabella Mushrooms. Created by The Food Gays
  5. Lucky in Bayview
    Delicious! I decided to use thyme and oregano instead of herbs de provence and since I'm not vegan topped with a tiny bit of parm and mozzarella. The only thing I would do different next time would be to do a finer grind on the almonds. The flavors all complimented each other, nothing was was too overpowering. Thanks for sharing the recipe.
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