Vegan Cheese and Tempeh Stuffed Portobello Mushrooms is a delectable appetizer with delicious flavors and healthy ingredients. Loaded with protein and other nutrients this appetizer is absolutely desirable. This is a winner recipe for any parties or gets together events. Now that spring is in full swing I am sure we all have outdoor activity plans. Grilling, BBQ and picnic occupy our top activity list. Vegan Cheese and Tempeh Stuffed Portobello Mushrooms definitely serves perfectly for all these occasions. Easy to make and hardly any mess this appetizer calls for all the mushroom lovers.
I am genuinely fond of mushrooms especially Portobello mushrooms. Their meaty taste and chewy texture with mouthwatering juice makes these Portobello mushrooms a heart throbbing food for almost all vegan dishes. I always try to sneak in mushrooms in my dishes in some form and this appetizer is my favorite.
For this, I first made the filling by warming some oil in a pan and flavoring it with garlic. Sautéed red onion and crumbled tempeh in it. Finally I added nutritional yeast for the cheesy flavor and some seasonings to it. Stuffed the mushroom caps with the filling and garnished with vegan parmesan powdered style cheese and fresh cilantro. I placed the mushrooms gently on the cookie sheet and baked in a preheated oven for 20 minutes. Vegan Cheese and Tempeh Stuffed Portobello Mushrooms gets ready within minutes and satisfies everyone’s taste buds with lots of flavor and delectable aroma. Serve this appetizer warm with some finely chopped raw red onions sprinkled over them. Just dig your teeth into these stuffed mushrooms and devour every bite of this vegan savory appetizer.
Also, if you are looking for some appetizer recipe to serve on the table for Mother’s day brunch/dinner this would be a great recipe when your mom is visiting for the weekend. The whole family would love this dish to the extent that they would lick their fingers even after finishing the entire serving.
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