Vegan Caprese Stuffed Portobellos Ⓥ


  • 2 tbsp vegan butter
  • 2 garlic cloves minced
  • 1 tbsp parsley
  • 1 tbsp nutritional yeast
  • 4 portobello mushrooms, stems removed, clean/wipe with a damp towel
  • 1/4 cup vegan liquid mozzarella
  • 1/4 cup vegan mozzarella shreds
  • 1/3 cup vegan feta
  • 1 cup of cherry tomatoes, halved
  • fresh basil
  • 1/4 cup balsamic glaze (I used store bought but you can make your own too)
  • ***about the vegan cheese, I was using leftovers & mixed a few of them together but 1/2 cup of any vegan cheese will do)


  • Preheat the oven to broil on high heat & place the shelf in the middle of the oven.
  • Melt 2 tbsp vegan butter, mince the garlic & add them together & set them aside.
  • Prepare the mushrooms. Remove the stems, wipe them well to clean with a damp cloth or paper towel.
  • Halve the tomatoes & chop the basil. Mix them together, leaving a bit of the basil aside for topping.
  • Mix the vegan cheese(s), 1 tbsp parsley & 1 tbsp nutritional yeast together & set aside.
  • Brush the tops of each mushroom with the garlic butter mixture then flip them over & brush them again.
  • Add 1/4 of the cheese mixture & 1/4 of the tomato mixture to each mushroom top, drizzle with balsamic glaze & more basil.
  • Broil for 8-10 minutes (I do it with the oven door closed but keep an eye on it). Serve with favorite sides. Enjoy!

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