Garlic Butter Stuffed Portobello Mushrooms | Vegan

As someone who has never really been a fan of mushrooms, I was bit unsure about making this recipe, turns out, this is one of the best meals I've made for the blog and cannot wait to eat them a million times more. Whether it's my love for garlic butter or the texture of the mushrooms not being as strange as I feel they usually are, but I absolutely love these and would highly suggest trying them out for yourself!

This recipe also makes for the perfect lunch or appetiser! 

- GARLIC BUTTER STUFFED PORTOBELLO MUSHROOMS -

Serves: 2   Prep Time: 10 mins   Cook Time: 10 mins

You will need:

- 4 portobello mushrooms

- 3 tsp garlic

- 1/2 cup vegan butter

- 3/4 cup panko crumbs

- 1 tsp Italian seasonings (oregano, thyme)

- 1 spring onion, finely chopped

- 1 tsp fresh chives, finely chopped

- 1/4 cup fresh parsley, chopped

- 1/2 tsp salt and pepper

- 4 cherry tomatoes, halved

Method  -

1. Preheat the oven to 200C.

2. Add the vegan butter, garlic and Italian seasonings to a saucepan. Bring it to low - medium heat and stir every now and then, allowing the butter to melt completely and the garlic become fragrant. 

3. Remove the stems of the mushrooms and rinse and dry them. Brush a tiny bit of melted vegan butter onto the bottom of each mushroom before placing them on a baking tray.

4. Pour the panko crumbs into a medium sized bowl along with the chopped parsley, chives, spring onion, salt and pepper. Mix everything around a little before pouring in the garlic butter mixture. Stir until completely combined.

5. Brush the insides of each mushroom with a bit more melted butter before scooping the garlic butter stuffing into each mushroom. Make sure all of them are equally stuffed before adding the tomato halves to the tops of each mushroom. 

6. Place the mushrooms in the oven for 5 - 10 minutes. 

7. Remove from the oven and top them off with a bit more fresh parsley and enjoy!

You could even add vegan cheese on top, but I think they taste great without.

What's your favourite appetiser?

Love Always,

Shannon x