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Vegan MoFo Cheezy Broccoli Stuffed Mushrooms

Rebecca Weller - Vegan Sparkles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -7

Ingredients
  

  • 7 portobello mushrooms stems removed
  • 150 g hummus
  • 150 g firm tofu chopped
  • Half a broccoli head of florets chopped
  • 1 cup cheeze chopped (I love Vegusto or Notzarella)
  • 1/2 a small red chilli chopped
  • Pesto see below
  • 2 spring onions sliced

Pesto

  • 1/4 cup EVOO
  • 1/4 cup nutritional yeast
  • 1 clove garlic
  • 1 cup fresh basil leaves
  • 1 tbsp pine nuts
  • Squeeze of lemon juice

Instructions
 

  • Preheat oven to 180C.
  • Combine all pesto ingredients in a blender and blend until well combined.
  • In a large bowl, mix pesto with hummus, tofu, broccoli, cheeze and chilli. Season with sea salt and cracked pepper.
  • Place mushrooms top down on a lined baking tray and fill with mixture.
  • Bake for 15-20 minutes or until cheeze looks melted.
  • Remove from oven and served topped with sliced spring onion.