Vegan Stuffed  Portobello Mushrooms

ELAVEGAN.COM

These vegan stuffed mushrooms are loaded with a wholesome spiced chickpea and vegetable filling and topped with vegan cheese- for a hearty appetizer!

Plus, this stuffed portobello mushroom recipe is gluten-free, dairy-free, grain-free, and packed with flavor!

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WHAT YOU WILL NEED

Clean the mushrooms with a slightly damp paper towel to remove any dirt. Next, remove the stems and finely chop them – then set aside. Transfer the mushrooms to the prepared baking sheet.

STEP 1

Next, add the rinsed and drained chickpeas to a medium-sized bowl and mash them well with a fork.

STEP 2

Heat the oil in a large skillet over medium heat. Add the finely diced onion, pepper, and all the spices, stir, and cook for 3-4 minutes until the onion is translucent.

STEP 3

Then add the minced garlic, mashed chickpeas, and finely chopped walnuts. Stir to combine the mixture.

STEP 4

Next, add the tomato paste, soy sauce (or tamari), balsamic vinegar, and dairy-free milk. Stir to combine.

STEP 5

Finally, add the chopped mushroom stems and cook for a few more minutes, stirring occasionally. Then set aside.

STEP 6

Divide the mixture between the mushrooms until it’s all used. Then, bake the stuffed mushrooms in the oven for 10 minutes, add vegan cheese and bake for a further 10 minutes.

STEP 7

Finally, remove the stuffed mushrooms from the oven, garnish them with fresh herbs, and enjoy!

STEP 8

ELAVEGAN.COM

These vegan stuffed Portobello mushroom topped with vegan cheese sauce are a hearty dish packed with vitamin and nutrient-rich ingredients and free of dairy and gluten!