Baked Mushrooms are a great dish to serve as part of a Vegan lunch. Add in a side salad and some nice brown bread to mop up any juices. We’ve stuffed one mushroom with chilli jam, rocket and topped it with Vegan Cheese, the other Mushroom is for those who don’t like Chilli so we’ve gone with Dairy Free Pesto, Pine Nuts and topped with Vegan Cheese. I’ve seen lots of recipes that suggest grilling the mushrooms, we find the Vegan Cheese burns very easily so these are best done in the oven. We love the big Portobello Mushrooms – perfect for this dish. While we’re suggesting this as a lunch dish, it’s a lovely light supper as well or great as a starter. If you’re after several starters then check out our roasted stuffed red peppers.
Baked Mushrooms
- September 27, 2020
- Print this
Ingredients
- Two Portobello Mushrooms per person
- Pesto Stuffed Mushrooms - 1 tsp Dairy Free Pesto
- 1/2 tbsp Pine Nuts
- 2 tbsp Vegan Mozzarella Cheese
- Chilli Jam Mushrooms
- 1 tsp Chilli Jam
- 1 tbsp Chopped Rocket
- 2 tbsp Vegan Mozzarella
Directions
- Step 1
- Preheat your oven to 180°C, 360°F
- Step 2
- Wip the mushrooms and trim the stems
- Step 3
- Spread a teaspoon of Pesto, or Chilli Jam onto the gills of the mushroom
- Step 4
- Top with either the Pine Nuts (for the Pesto Mushroom) or the Chopped Rocket if you are doing the Chilli Jam version
- Step 5
- Top both with 2 tbsp of Vegan Mozzarella Cheese
- Step 6
- Lightly grease a baking dish and bake the mushrooms for 20 minutes
- Step 7
- Serve with salad and brown bread for a great lunch.
