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Photo of stuffed portobello mushrooms with tomato, rosemary and vegan cheese on a white plate. A vegan and vegetarian recipe from All About Vegans.
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Delicious portobello mushrooms stuffed with tomato and vegan cheese

Delicious, mouthwatering portobello mushrooms stuffed with chopped tomatoes and grated vegan cheese
Course Appetizers, side dish
Cuisine Vegan, Vegetarian, Fasting , Lenten
Keyword portobello, plant based, vegan, vegetables, mushrooms, appetizer, grilled vegetables
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 mushrooms
Calories 61kcal
Author Aphrodity Matthaiou

Ingredients

  • 8 portobello mushrooms

Dressing

  • 1 Tbsp olive oil
  • 1½ Tbsp balsamic vinegar
  • 1 tsp soy sauce or tamari

Filling

  • 3 tomatoes finely chopped
  • 3 cloves garlic crushed
  • 1½ tsp rosemary (fresh or dried) finely chopped
  • 1 Tbsp olive oil
  • salt and pepper
  • vegan cheese (grated or chopped) (optional)

Instructions

  • Preheat your oven to the highest temperature, turning on your broiler.
  • Clean the mushrooms with a clean and slightly damp towel.
  • In a bowl, pour the ingredients for the sauce and mix well. Brush the mushrooms with the sauce on both sides and put them in a pan with the stem down. Bake for 5 minutes on each side.
  • Meanwhile, in a deep dish, put the ingredients for the filling, except for the cheese, and mix lightly until the ingredients are slightly mixed.
  • Fill the mushrooms with the stuffing and sprinkle with the vegan cheese. Sprinkle all the mushrooms with olive oil and optionally, add 2 sprigs of fresh rosemary in the pan.
  • Bake in the grill for about 10 minutes or until the cheese melts and the tomato is slightly cooked.

Nutrition

Calories: 61kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 53mg | Potassium: 422mg | Fiber: 2g | Sugar: 4g | Vitamin A: 385IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg