Vegan Cheesy Soyrizo Stuffed Portobellos

Vegan Cheesy Soyrizo Stuffed Portobellos

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.

Print Recipe
Vegan Cheesy Soyrizo Stuffed Portobellos
You’d think this dish was so unhealthy for you with the sautéed veggies and all this cheesy goodness but they’re actually pretty healthy!
Course Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350F. Prepare a baking sheet with parchment paper & set aside.
  2. Remove portobello stems and gills from the caps. Place Portobello caps on the prepared baking sheet & set aside.
  3. In a hot skillet add the oil with minced shallot & garlic. Add in soyrizo, corn and some fresh cilantro and fold just to combine. Cook it about 5 minutes, or until thoroughly warmed.
  4. Remove Soyrizo mixture from the skillet and transfer to a small bowl. Add in the Vegan Cashew Cheese Sauce and mix in just to combine. Don’t over mix.
  5. Spoon enough mixture into each Portobello cap to stuff them full. Top with 1 tablespoon Panko on each cap. Bake for 20 minutes.
  6. Remove the pan from the oven. Plate your caps and serve alongside rice or nothing at all. Top with more Vegan Cashew Cheese Sauce and garnish with fresh Cilantro.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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