Cheese and Tomato Stuffed Portobello Mushrooms

A perfect appetizer for the family or to show off at a gathering- a few easy to find ingredients and easy prep make this a must try! 

Prep Time: 10 mins   Cook time: 20 mins   Total Time: 30 mins   Serves: 4


Perfect For: Appetizer


Here’s what you’ll need:

  • 4 PlantVita King Portobello mushrooms
  • 2 garlic cloves minced
  • 4 cherry tomatoes
  • tablespoon vegan butter
  • 85g vegan cheese
  • Fresh thyme
  • 4 teaspoon olive oil
  • Balsamic* glaze to taste 

*Substitute for balsamic vinegar - 1 tbsp. apple cider vinegar + 1/2 tsp. sugar


Let’s get cooking:

  1. Preheat the oven to 480ºF / 250ºC
  2. Remove the stem from the Portobello. If necessary, clean them with damp paper towel and place them "cap" side down.
  3. Distribute the garlic and butter in the mushrooms. Top with a halved cherry tomato and shredded cheese. 
  4. Add some fresh thyme on top and drizzle a teaspoon of olive oil over each mushroom.
  5. Grill in the oven for 8-10 minutes.
  6. Serve with arugula, and some extra thyme. Drizzle some balsamic glaze and add salt if required.

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