Stuffed Mushrooms #2
Prep Time
10 mins
Cook Time
20 mins
Author: Louise-Claire Cayzer
  • 2 Large Portabello Mushrooms
  • 1 clove garlic , finely chopped
  • 1/2 fresh chilli (optional)
  • 2 Tbs Vegan Pesto (I use my own awesome homemade one, but use whatever you like)
  • 3 Tbs Pine Nuts
  • 1 small Red pointy pepper , finely chopped
  • 1/2 cup (ish) breadcrumbs (I like Panko Breadcrumbs the best)
  • 2 Tbs white wine (optional)
  • 1 Tbs Nutritional Yeast
  • 1 Tsp Olive Oil + extra to grease the mushrooms and baking tin
  • Salt & Pepper to taste
  1. Cut the stems off the mushrooms & finely dice.
  2. Preheat the oven to 210C/ Gas Mark 7
  3. Gently sautee the mushroom stems, pepper, garlic & chilli in the olive oil.
  4. Remove from heat and stir in all other ingredients except the mushrooms
  5. Slick the mushrooms all over with some olive oil & lay on a baking tray.
  6. Divide the mix in half and generously fill the mushrooms, mounding the stuffing into a dome & packing it in quite firmly.
  7. Place the stuffed mushrooms in the oven and cook for around 20 mins, or until crispy topped.
  8. Serve with salad in summer, or sauteed veggies in winter.
Recipe Notes

This recipe is for two, but easy to scale up for 4 or more people.