Vegan Delight: Vegan Mozzarella and Tomato Stuffed Portobello Mushrooms
We’re thrilled to share a simple, flavorful, and nutritious recipe: Vegan Mozzarella and Tomato Stuffed Portobello Mushrooms. Perfect for both elegant dinners and quick, healthy meals, these portobello mushrooms are filled with melted vegan mozzarella, fresh tomato slices, and topped with basil leaves. Visually appealing and packed with taste and nutrients, this dish is also incredibly easy to prepare, making it ideal for any occasion.
We’re excited to start sharing vegan recipes regularly on our blog and hope you enjoy this first installment. Have any recipe suggestions? Feel free to message us. Let’s get cooking and enjoy this vegan delight!
Ingredients:
- 4 large Portobello mushrooms
- 1 cup Almond Delight’s Nutzarella cheese or your favorite vegan mozzarella, shredded
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C). Remove stems from mushrooms, scrape out gills, drizzle with olive oil, and season with salt and pepper.
- Mix shredded mozzarella, tomatoes, and basil. Fill mushroom caps with the mixture.
- Bake for 15-20 minutes until cheese is melted and mushrooms are tender.
- Drizzle with balsamic glaze and serve warm.
Recommended Product
For the best results, use Almond Delight’s Nutzarella cheese. It melts beautifully and adds rich, creamy flavor to your dishes.
Stay tuned for more exciting vegan recipes coming your way. Happy cooking and enjoy your meal! 🌱🍽️✨