Stuffed Portobello Mushrooms

So simple and easy to make. I'm not fully plant based so will just use normal feta instead of tofu so even quicker. I would suggest put the mushrooms in first for 10 minutes then take out and put the filling and pop in for another 10 minutes to avoid the mushrooms becoming too watery.

I tried this recipe and it turned out great! Loved the cheesy flavors of tofu-feta paired with the meaty mushrooms. Also, I've never been a fan of parsley but it kinda works in this recipe.

Hi, any possible substitute for the coconut oil?

PUL Team - June 20, 2024, 5:17 p.m.

Hi Evelyn! Coconut oil is pretty essential for the feta as it solidifies at cooler temperatures which helps the feta firm up. You could try a liquid vegetable oil although the end result will not harden up as nicely. Perhaps experimenting with the addition of some starch or trying a neutral-flavoured plant-based margarine are two ideas to help? Do let us know if you test it out and we hope you enjoy the recipe if you're able to give it a try 🙌

My new favourite. It’s just too good!

The pine nuts were my favourite addition

Wow these are incredible!! My partner suggested that if we made these with baby bellas they would be perfect bite-size appetizers :)

PUL Team - March 7, 2024, 1:37 a.m.

So glad they were enjoyed, Emily, and love the idea to make a mini version 😃

OMG. These mushrooms are amazing and simple to make. My oven is currently not working so I adjusted the time and temp for the air fryer. They turned out a treat!

PUL Team - Feb. 27, 2024, 11:07 p.m.

Woohoo! We're so happy to hear that the Stuffed Portobello Mushrooms were enjoyed in the air fryer 🤗