Vegan MoFo Cheezy Broccoli Stuffed Mushrooms
Prep time
Cook time
Total time
From the kitchen of:
Serves: 2-7
  • 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
  • ¼ cup EVOO
  • ¼ cup nutritional yeast
  • 1 clove garlic
  • 1 cup fresh basil leaves
  • 1 tbsp pine nuts
  • Squeeze of lemon juice
  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.
Recipe by Vegan Sparkles with Rebecca Weller at