Vegan Stuffed Portobello Mushrooms
These vegan stuffed portobello mushrooms are rich, filling, delicious plant based comfort food.
Servings: 6
Calories: 238kcal
Equipment
- Food processor
Ingredients
- 6 portobello mushrooms
- 2 garlic cloves
- 1/2 cup fresh basil (tightly packed)
- 1/2 cup fresh parsley (tightly packed)
- 3/4 cup walnuts
- 1/2 cup gluten free oat flour (or substitute gluten free bread crumbs)
- 1/4 cup extra virgin olive oil (plus 1 tablespoon extra for brushing the mushrooms)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Clean the portobello mushrooms by wiping them with a damp cloth.
- Gently remove the stalk from the centre of the mushroom.
- Use a spoon to scrape out the gills from each mushroom (reserve the gills to add to the stuffing mixture).
- Use a basting brush to coat the tops and sides of the mushrooms with 1 tablespoon of extra virgin olive oil, making sure that all of the areas that won’t be stuffed are thoroughly coated with oil.
- Add the gills from the mushrooms, garlic, basil, parsley, walnuts, gluten free oat flour, 1/4 cup olive oil, salt, and pepper to a food processor and process with several quick on/off pulses until everything is thoroughly mixed (alternatively, you could finely chop all the ingredients by hand and stir in a mixing bowl. I just prefer the time saver of the food processor).
- Spoon the stuffing mixture into the mushrooms, making sure they are full but not overflowing.
- Bake at 375 degrees Fahrenheit for 40 minutes.
- Makes 6 vegan stuffed portobello mushrooms.
Notes
- Serve warm, or store in an airtight container in the fridge for a few days and reheat before serving.
Nutrition
Serving: 1stuffed mushroom | Calories: 238kcal | Carbohydrates: 13g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Sodium: 304mg | Potassium: 441mg | Fiber: 3g | Sugar: 3g | Vitamin A: 527IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 2mg