This dish was so good! I actually surprised myself. Tonight was one of those nights before you get to go grocery shopping and you still have food but you’re missing at least one ingredient out of every recipe you can think of making. I hate when that happens! Little did I know I’d create such a yummy dish! I took some of whatever I had and stuffed this hearty mushroom.
Preheat the oven to 350F. Then prepare a baking sheet with parchment paper and set aside. Start by cleaning out the portobello tops. Remove the gills, then rinse the tops with water and dry with a paper towel. Rub the tops in olive oil. Place the portobellos open side up on prepared baking sheet. Set baking sheet aside.
In a hot skillet on medium-high heat add the grape seed oil with the minced shallots and garlic, diced green bell peppers and sliced carrots. Sauté about 5 minutes.
Then to the vegetables add in half of the herbs and spices- onion powder, paprika, oregano, thyme, sea salt and ground black pepper. Add a couple tablespoons of water to loosen everything up. Sauté another 5 minutes or until all vegetables are tender.
While that cooks add your cleaned chickpeas to a bowl with the other half of the remaining herbs and spices. Mash them then add the vegan mayonnaise, set aside.
Once the veggies are tender add them to the chickpeas and mayo. Mix everything to combine. Add the stuffing to the portobello caps. Then put the baking sheet in the oven. Bake for 15 minutes.
In a small bowl melt the vegan butter. Combine with the Panko and fresh Cilantro. Open the oven and add the buttered Panko to the stuffed caps. Bake for another 20 minutes. Remove from oven and serve. I topped mine with Sriracha for that added kick.
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
|
- 1½ cups Chickpeas drained and rinsed
- 2 tablespoons Vegan Mayonnaise
- 1 tablespoon Grape Seed Oil
- 1 Shallot minced
- 1 tablespoon Garlic minced
- 1 Large Carrots sliced thinly
- ¼ Green Bell Pepper diced
- 1 teas Onion Powder
- ¾ teaspoon Sea Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- ¼ teaspoon Ground Black Pepper
- ¼ cup Panko Bread Crumbs
- 2 tablespoons Vegan Butter
- 1 tablespoon Fresh Cilantro
Ingredients
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- Prepare a baking sheet with parchment paper and set aside. Start by cleaning out the portobello tops. Remove the gills, then rinse the tops with water and dry with a paper towel. Rub the tops in olive oil. Place the portobellos open side up on prepared baking sheet. Set baking sheet aside.
- In a hot skillet on medium-high heat add the grape seed oil with the minced shallots and garlic, diced green bell peppers and sliced carrots. Sauté about 5 minutes. Then to the vegetables add in half of the herbs and spices- onion powder, paprika, oregano, thyme, sea salt and ground black pepper. Add a couple tablespoons of water to loosen everything up. Sauté another 5 minutes or until all vegetables are tender.
- While that cooks add your cleaned chickpeas to a bowl with the other half of the remaining herbs and spices. Mash them then add the vegan mayonnaise, set aside.
- Once the veggies are tender add them to the chickpeas and mayo. Mix everything to combine. Add the stuffing to the portobello caps. Then put the baking sheet in the oven. Bake for 15 minutes.
- In a small bowl melt the vegan butter. Combine with the Panko and fresh Cilantro. Open the oven and add the buttered Panko to the stuffed caps. Bake for another 20 minutes. Remove from oven and serve. I topped mine with Sriracha for that added kick.
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!
