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Low Carb Vegan Stuffed Portobello Mushrooms

These portobello mushrooms are loaded with traditional stuffing flavors then oven baked until tender and golden brown on top.

These make a great lunch option served with a side salad or a side dish to a vegan main meal.

198 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Step 1

Preheat the oven to 400 degrees Fahrenheit.
Step 2

Carefully cut the stalks from the mushrooms and finely chop. Finely chop the rosemary and crush the garlic. Heat a tablespoon of the oil in a skillet over a low/medium heat. Add the onion, garlic, mushroom stalks, rosemary and pine nuts. Sweat gently for 3-4 minutes until tender and golden.
Step 3

Whilst the stuffing is cooking, carefully scoop out the gills of the mushroom with a teaspoon and discard. Brush the mushrooms with the remaining oil then transfer to a shallow oven tray. Bake for 10 minutes until tender.
Step 4

Finely chop the cranberries and add to a small bowl along with the ground almonds, nutritional yeast, salt and pepper. Stir to combine.
Step 5

Add the onion and pine nut mixture and stir well.
Step 6

Divide the stuffing evenly between the two part-cooked mushrooms. Return the mushrooms to the oven to bake for a further 8 minutes or until cooked through and tender and the stuffing is golden.

Ingredients