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!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 301

Author Elizabeth

Ingredients

8 Portobello Mushrooms divided
1 Small Yellow Onion diced
3 Cloves Garlic minced
⅔ 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
½ Teaspoon Liquid Smoke
¼ Teaspoon Black Pepper
⅛ Teaspoon Cayenne
⅔ 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!

Nutrition