Stuffed portobello mushrooms recipe

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  • Yield: 4 Servings of 2 pieces
  • Preparation Time: 20 Minutes


For the Filling
  • 400 g cauliflower
  • 200 ml vegan milk
  • 3 cloves garlic
  • 2 tsp salt
  • 3 tbsp yeast flakes
  • 1 handful fresh spinach
For the Mushrooms
  • 8 large Portobello mushrooms
  • 3 tbsp olive oil
  • 3 balls vegan mozzarella
How to Make It
  1. Cut the cauliflower into florets and cook for 10 minutes in plenty of water over a medium heat.
  2. Combine all the ingredients for the filling (except the spinach) in a blender and finely purée them. Combine the purée with the spinach in a saucepan and bring to the boil. Cook for 5 minutes.
  3. Clean the mushrooms and cut off the stems (finely chop the stems and add them to the filling). Brush the mushrooms with the olive oil, fill them and top with the vegan mozzarella.
  4. Cook the mushrooms over indirect heat with the lid closed for 20–25 minutes.

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