INGREDIENTS:
- 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)
METHOD:
- 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!
Vegan Yoga Momma 