Vegan Stuffed Portabella Mushrooms
Portabella mushrooms are actually mature cremini mushrooms and are known for their meaty texture and rich flavor.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 4 mushroom Portabella mushrooms
- 2 teaspoon Olive oil
- 1 small Onion
- 2 clove Garlic
- 2 cup Spinach
- 2 tablespoon Sun-dried tomatoes
- 1 cup Breadcrumbs
- 1 cup Vegan cheese
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Remove the stems from the portabella mushrooms and set aside. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened. Add spinach and sun-dried tomatoes, and cook until spinach wilts. In a bowl, combine the sautéed vegetables with breadcrumbs, vegan cheese, salt, black pepper, and chopped parsley. Place the portabella mushroom caps on a baking sheet, gill side up. Fill each mushroom cap with the vegetable mixture. Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the filling is golden brown. Remove from the oven and let rest for 5 minutes. Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 15g5%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.