[Vegan] Stuffed Portobello Mushrooms

A favorite recipe including a flavor symphony of sun-dried tomatoes, kale, and vegan cheese crumble stuffed in portobello mushrooms

I cannot believe this is vegan!

Indulge your taste buds in a culinary adventure with our [Vegan] Stuffed Portobello Mushrooms. These savory delights are a medley of earthy portobello mushrooms, a robust stuffing of sun-dried tomatoes, olives, and kale, crowned with a vegan cheese sprinkle. Each bite is a burst of flavors, harmoniously blending in your mouth. The preparation is not just delicious but also entirely plant-based, making it a perfect addition to any meal.

[Vegan] Stuffed Portobello Mushrooms Recipe

Ingredients

• 4 portobello mushrooms

• 4 tbsp olive oil

• ½ onion finely chopped

• 4 garlic cloves minced

• ½ cup sun-dried tomatoes finely chopped

• 4 tbsp kalamata olives diced

• 2 cups kale chopped

• ⅛ tsp salt

• ⅛ tsp black pepper

• ½ cup vegan cheese sprinkle

• ¼ cup fresh basil leaves finely chopped

Vegan Cheese Sprinkle

• ¼ cup raw almonds

• ¼ cup raw cashews

• 2 tbsp nutritional yeast

• ¼ tsp sea salt

• ¼ tsp garlic powder

Instructions

1. Destem, degill and wipe down outside of mushrooms

2. Place mushrooms on baking sheet lined with parchment paper facing up and drizzle with olive oil, salt and pepper

3. Bake at 400 degrees F for 15 minutes

4. Add 2 tablespoons of olive oil to a pan on medium high heat while mushrooms are baking

5. Sauté onions until transparent. Add sun-dried tomatoes, garlic and olives and cook for 3 minutes

6. Add kale and cook for 3 minutes. Set aside

7. Place all Vegan Cheese Sprinkle ingredients in a food processor and pulse until finely chopped. Set aside

8. Remove mushrooms from oven and remove the juice. Scoop the sun-dried tomato mixture into the mushrooms

9. Divide the vegan cheese sprinkle on top and bake for 7 minutes, until lightly toasted

10. Remove from oven then top with fresh basil leaves and serve immediately

**Note: I made the stuffing ahead of time and left it in the fridge overnight. Because of this, the flavors had a chance to really marinate, which I believe elevated this dish to a 10!