This recipe was such a last minute idea because I had one of those brain fart nights on what to cook. Every time I stared in the refrigerator Portobellos were the only things staring back. I decided rather quickly that I wanted Stuffed Portobellos. So a little corn, Soyrizo, my Vegan Cashew Cheese Sauce, & Panko and it’s cheesy Mushroom heaven!
Preheat oven to 350F. Prepare a baking sheet with parchment paper & set aside.
Remove portobello stems and gills from the caps. Place Portobello caps on the prepared baking sheet & set aside.
In a hot skillet add the oil with minced shallot & garlic. Add in Soyrizo, corn and some fresh cilantro then fold ingredients in to combine. Cook it about 5 minutes or until thoroughly warmed.
Remove Soyrizo mixture from the skillet and transfer to a small bowl. Add in the Vegan Cashew Cheese Sauce fold in just to combine. Don’t over mix.
Spoon enough mixture into each portobello cap to stuff them full. Top with 1 tablespoon Panko on each cap. Bake for 20 minutes.
Remove from oven. Plate your caps & serve alongside rice or nothing at all. Top with more Vegan Cashew Cheese Sauce & garnish with Fresh Cilantro.