Description
These stuffed portobello mushrooms are a delicious and healthy plant-based dish, filled with Mediterranean-inspired flavors including cherry tomatoes, olives, and vegan feta. Perfect as a main or a side dish.
Ingredients
- 4 large portobello mushrooms
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, chopped
- 1/4 cup kalamata olives, sliced
- 1/2 cup vegan feta cheese, crumbled
- 1 tbsp balsamic glaze
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (390°F).
- Clean the portobello mushrooms by removing the stems and gently scraping out the gills with a spoon.
- Place the mushrooms on a lined baking tray, gill side up, and drizzle with olive oil. Season with salt and pepper.
- Roast in the oven for 10 minutes until they soften slightly.
- While the mushrooms bake, heat a pan over medium heat and sauté garlic and red onion until softened.
- Add cherry tomatoes and olives to the pan and cook for a few minutes until slightly softened.
- Remove the mushrooms from the oven and stuff them with the tomato mixture. Top with crumbled vegan feta.
- Return the mushrooms to the oven and bake for another 10 minutes until the feta is slightly golden and the mushrooms are tender.
- Drizzle with balsamic glaze and sprinkle with fresh parsley before serving.
Notes
- You can substitute vegan feta with regular feta if not vegan.
- Best served warm but can be eaten cold as leftovers.
- Customize the filling with ingredients like spinach, quinoa, or nuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main, Side
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
