Prep
10 Min
Cook
15 min
Servings
4
You’ll be pleasantly surprised with this vegan stuffed mushrooom recipe, it has an absolutely amazing flavor from the meaty mushroom base with a soy sauce & vegan mayo marinade and almost cheesy feel from the broccoli topping that is mixed with a fresh note of red onions.
Try the recipe below, and let me know in the comments if you have made any of your own creative stuffings to share 😊
Ingredients
For the Marinade:
1/3 cup of soy sauce/coconut aminos
2 tablespoons of avocado oil
2 tablespoons of vegan mayo
1 teaspoon of oregano
1 teaspoon of garlic powder
1 teaspoon of black pepper
For the Mushrooms & Filling:
4 portobello mushrooms
5 bite-size florets
1/2 red onion
Directions
For the Marinade:
1. In a small bowl add your soy sauce/coconut aminos, avocado oil, vegan mayo, oregano, garlic powder, and black pepper
2. Whisk contents of the bowl until everything is equally incorporated
3. Add marinade to a bowl of lightly washed & dried portobello mushrooms
4. Lightly toss the mushrooms to coat the marinade
For the Stuffing:
1. Wash a broccoli head, remove a large stalk with about 5 bite-size florets and separate each of them, then trim off the stalk of each floret
2. Add florets to a steamer to soften for 7 minutes
3. Chop half of a red onion
4. Remove broccoli florets and then chop into small pieces (once they’ve cooled enough) to combine with red onions in a bowl
For the Stuffed Mushrooms:
1. Preheat oven to 400 degrees farenheight
2. Place marinated mushrooms stem-side up on a baking sheet and pour the rest of the marinated sauce over the mushrooms letting a small pool settled into the rimmed under-side of the mushrooms
3. Let these roast for 10 minutes
4. Add the steamed broccoli & onion stuffing mix to the mushrooms and add any extra marinade sauce if it is dried
4. Let them continue to roast for 5 minutes, then remove from the oven to serve
Ingredient Purchase Recommendations:
Organic Coconut Aminos – 16.9 oz
Plant Perfect Vegan Mayo – 12 Fl. Oz.
