Vegan Stuffed Portobello Mushrooms
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.
Servings Prep Time
3servings 10minutes
Cook Time
20minutes
Servings Prep Time
3servings 10minutes
Cook Time
20minutes
Ingredients
Stuffed Portobellos
Cashew Cheese Sauce
Instructions
Stuffed Portobellos
  1. Preheat oven to 400 degrees
  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.
  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.
  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.
  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.
Cashew Cheese Sauce
  1. Put the soaked cashews in a food processor (make sure to use the side of the blade meant for nuts)
  2. Add the nutritional yeast, lemon juice, salt and 6 Tbsp water; blend on high until smooth
  3. 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.
Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com

Share this!