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.
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.
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.
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!