Looking for a “meaty” yet vegan recipe you can sink your teeth into? These Vegan Stuffed Portobello Mushrooms, made with cashew cheese sauce and sauteed vegetables, are packed with taste and nutrition. They’re also paleo, Whole30, dairy-free, gluten-free and soy-free.
What Can I Make with Portobello Mushrooms?
For years, I passed portobello mushrooms in the produce section. I had eaten them in restaurants but never cooked them myself. Finally, I bought some, marinated them in olive oil and balsamic vinegar and grilled them. WOW! That made me wonder: what else can I make with portobello mushrooms?
You can stuff and bake them with just about anything, but this recipe — which stuffs them with vegan cashew cheese sauce and vegetables — is my favorite (so far).
Ingredients Needed:
- 3 large portobello mushrooms
- Diced onions
- Diced red bell pepper
- Rough chopped broccoli
- Vegan cashew cheese sauce
- Olive oil
- Balsamic vinegar
- Salt and pepper
How to Make Vegan Stuffed Portobello Mushrooms
Step 1:
Preheat oven to 400 degrees
Step 2:
Wash the mushrooms and remove the stem and their “guts.” They’re much prettier before than during, but keep your eye on the prize, so to speak.
Step 3:
Coat a cast iron skilled or sheet pan with olive oil, then drizzle about 1 Tbsp of olive oil inside the mushrooms (1 Tbsp total across 3 mushrooms); then about 1 Tbsp balsamic vinegar across the 3 mushrooms. Gently rub the oil and vinegar inside and across each mushroom. Add a dash of salt and pepper. Roast in the oven for 5 minutes.
Step 4:
While the mushrooms are roasting in the oven alone, sautee your vegetables on medium-high; then add the 1 cup of cashew cheese sauce.
Step 5:
Remove the portobello mushrooms from the oven; stuff them with the mixture and then return to the oven to roast for 15 minutes. Remove and top with a dash of salt and pepper plus (optional) chopped parsley.
What Kind of Nutrients Are in Portobello Mushrooms?
Mushrooms are relatively high in protein and contribute a wide range of essential amino acids They’re also low in fat, high in fiber and provide several groups of vitamins and minerals.
Mushrooms are one of the few natural sources of vitamin D, but the amount they contain depends on their exposure to ultraviolet light. Portobello mushrooms are rich sources of copper and selenium, according to the Colorado Integrated Food Safety Center of Excellence. Copper helps your body form connective tissue, metabolize iron and produce energy and antioxidants. Selenium helps produce thyroid hormones and antioxidants. Portobellos also contain niacin and vitamin B-6, neither of which your body stores, so it’s important to get a regular supply through your diet.
Pin it/save it and make it sometime! If you do or have any questions, please let me know — that always makes my day.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 3 portobello mushrooms
- 1/3 cups diced onions
- 1/3 cups rough chopped broccoli
- 1 cup diced red bell pepper
- 1 cup cashew chese sauce
- 2 Tbsp olive oil
- salt and pepper
- drizzle of balsamic vinegar
- 1 cup whole raw cashews, soaked in hot water for at least an hour (they have to be raw rather than roasted)
- 2 1/2 Tbsp nutritional yeast
- 1 Tbsp fresh lemon juice
- 6-8 Tbsp filtered water (start with 6; add more if needed) (note: can vary due to the cashews themselves)
- 1/4 tsp sea salt
- 1/4 tsp turmeric
- salt and pepper to taste
Ingredients
Stuffed Portobellos
Cashew Cheese Sauce
|
|
- Preheat oven to 400 degrees
- Wash the mushrooms and remove the stem and their "guts." They're much prettier before than during, but keep your eye on the prize, so to speak.
- Coat a cast iron skilled or sheet pan with olive oil, then drizzle about 1 Tbsp of olive oil inside the mushrooms (1 Tbsp total across 3 mushrooms); then about 1 Tbsp balsamic vinegar across the 3 mushrooms. Gently rub the oil and vinegar inside and across each mushroom. Add a dash of salt and pepper. Roast in the oven for 5 minutes.
- While the mushrooms are roasting in the oven alone, sautee your vegetables on medium-high; then add the 1 cup of cashew cheese sauce.
- Remove the portobello mushrooms from the oven; stuff them with the mixture and then return to the oven to roast for 15 minutes. Remove and top with a dash of salt and pepper plus (optional) chopped parsley.
- Put the soaked cashews in a food processor (make sure to use the side of the blade meant for nuts)
- Add the nutritional yeast, lemon juice, salt and 6 Tbsp water; blend on high until smooth
- Add 1-2 additional tablespoons of water if needed and blend until smooth. Note: very once in a while, you may need to add another one still (it can vary depending on how dry the cashews are.
© Kitchen Gone Rogue. www.kitchengonerogue.com
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