Vegan Stuffed Portobello Mushrooms
A decadent appetizer or unique side dish, these Vegan Stuffed Portobello Mushrooms will be a crowd pleaser. Stuffed with a plant-based mixture of cream cheese, walnuts, and mushrooms. Gluten-free and oil-free!
Author:
Elizabeth | At Elizabeth's Table
Serves:
6
Prep:
15
minutes
Cook:
30
minutes
TOtal:
45
minutes
Ingredients
- 8 Portobello Mushrooms, divided
- 1 Small Yellow Onion, diced
- 3 Cloves Garlic, minced
- 2/3 Cup Finely Chopped Walnuts
- 8 Ounces Vegan Cream Cheese, softened
- 2 Tablespoons Chopped Fresh Parsley + more to serve
- 1 Teaspoon Nutritional Yeast
- 1 Teaspoon Onion Powder
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Liquid Smoke
- 1/4 Teaspoon Black Pepper
- 1/8 Teaspoon Cayenne
- 2/3 Cup Gluten-Free Breadcrumbs
Instructions
- Preheat the oven to 350°F.
- Use a damp paper towel to clean the mushrooms. Remove the stems of all the mushrooms and set aside.
- Finely chop the stems and two of the portobello mushroom, reserving the remaining 6 for stuffing.
- Heat the chopped mushroom stems, onion, and garlic in a skillet over medium heat until the mushrooms are soft and release their liquid, about 5 minutes.
- Add the walnuts and heat for another 3-5 minutes.
- Remove from the heat and stir in the cream cheese, parsley, nutritional yeast, onion powder, salt, liquid smoke, black pepper, and cayenne.
- Portion the filling mixture evenly into each of the remaining six mushrooms. Sprinkle with the breadcrumbs. Place on the baking sheet and bake for 20-25 minutes, until the mushrooms start to release their juices.
- Garnish with chopped fresh parsley. Enjoy!