Now it wouldn’t be Vegan MoFo without a vegan getting all wild and crazy and throwing all the vegan staples – hummus, tofu and pesto – into a single dish, would it? It’s just mad enough to work and by joves, work it does!

Hummus gives a lovely earthy texture and flavour whilst tofu and cheeze balance it out with fluffy creaminess.  Pesto joins the party with a fresh herb flavour and chilli adds little sparks of interest throughout.

On top of all that, these snazzy guys are a cinch to make and you could even pre-make and refrigerate and then just pop them into the oven when your friends arrive for your fabulous dinner party.  Or even a brunch party!

 

Vegan MoFo Cheezy Broccoli Stuffed Mushrooms
 
From the kitchen of: 
Prep time: 
Cook time: 
Total time: 
Goodies
  • 7 portobello mushrooms, stems removed
  • 150g hummus
  • 150g firm tofu, chopped
  • Half a broccoli head of florets, chopped
  • 1 cup cheeze, chopped (I love Vegusto or Notzarella)
  • ½ a small red chilli, chopped
  • Pesto (see below)
  • 2 spring onions, sliced
Pesto
  • ¼ cup EVOO
  • ¼ cup nutritional yeast
  • 1 clove garlic
  • 1 cup fresh basil leaves
  • 1 tbsp pine nuts
  • Squeeze of lemon juice
Instructions
  1. Preheat oven to 180C.
  2. Combine all pesto ingredients in a blender and blend until well combined.
  3. In a large bowl, mix pesto with hummus, tofu, broccoli, cheeze and chilli. Season with sea salt and cracked pepper.
  4. Place mushrooms top down on a lined baking tray and fill with mixture.
  5. Bake for 15-20 minutes or until cheeze looks melted.
  6. Remove from oven and served topped with sliced spring onion.

 

 

 

15 Comments on Vegan MoFo Cheezy Broccoli Stuffed Mushrooms

  1. Gabby @ the veggie nook
    October 29, 2012 at 6:32 pm (4 years ago)

    Yummmm cheezy broccoli pesto goodness and in a mushroom no less. Delicious!

    Reply
    • * Vegan Sparkles *
      October 30, 2012 at 7:58 pm (4 years ago)

      It’s so good I ate it two nights in a row! 🙂

      Reply
  2. Sarina @ Earthgiven Kitchen
    October 29, 2012 at 7:24 pm (4 years ago)

    I looooooove cheesy broccoli anything. I would have never thought to combine hummus with pesto!

    Reply
    • * Vegan Sparkles *
      October 30, 2012 at 7:59 pm (4 years ago)

      hehe, I must admit it was a nervous experiment but one that ended well! Hurray! 🙂

      Reply
  3. Richa
    October 30, 2012 at 4:37 am (4 years ago)

    that load of the cheezy goodness onthe mushrooms, i wil eat a whole lot of!

    Reply
  4. Somer
    October 30, 2012 at 5:58 am (4 years ago)

    Oh my, that would be like a party in your mouth!

    Reply
    • * Vegan Sparkles *
      October 30, 2012 at 8:04 pm (4 years ago)

      It soooo was and someone forgot to tell security to make me stop partying! Nom nom nom

      Reply
  5. Mel
    October 30, 2012 at 11:04 am (4 years ago)

    This sounds like such a delicious combination of flavours! I’ve been ambivalent about stuffed mushrooms in the past as recipes I’ve tried have been a bit boring.

    Reply
    • * Vegan Sparkles *
      October 30, 2012 at 8:08 pm (4 years ago)

      Oh me too, Mel! Thankfully these ones had huuuuuge personalities! 🙂

      Reply
  6. Kristy
    November 1, 2012 at 5:22 am (4 years ago)

    These sound so good! I should not be looking at food right after eating lunch, because I’m hungry all over again. 🙂

    Reply
  7. Lacey
    November 9, 2012 at 12:22 pm (4 years ago)

    Oh yum! I love that you used Notzarella! These looks like little cups of heaven, my three favorites-basil, tofu, and mushrooms!

    Reply

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