Ingredients:

  • 4 large portobello mushrooms, stems removed and gills scraped out
  • 1 medium zucchini, finely diced
  • 1 yellow squash, finely diced
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup vegan cheese, shredded
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish)

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Mushrooms: Clean the mushrooms with a damp cloth, remove the stems, and gently scrape out the gills. Place the mushrooms on a baking sheet lined with parchment paper.
  3. Cook the Vegetables:
    • Heat 1 tablespoon of olive oil in a skillet over medium heat.
    • Add the onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
    • Add the zucchini and yellow squash, and cook until they are just tender, about 5-7 minutes. Season with salt and pepper.
  4. Mix the Stuffing:
    • In a mixing bowl, combine the cooked vegetables with the vegan cheese and half of the panko breadcrumbs. Mix well.
  5. Stuff the Mushrooms:
    • Spoon the vegetable mixture into each mushroom cap, pressing it down slightly to fit more stuffing.
    • Sprinkle the remaining panko breadcrumbs on top of each stuffed mushroom.
  6. Bake:
    • Drizzle the remaining olive oil over the stuffed mushrooms.
    • Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
  7. Serve: Garnish with fresh herbs if desired and serve hot.

Nutritional Facts (per stuffed mushroom, approximate values):

  • Calories: 150-180 kcal
  • Protein: 6-8 grams
  • Carbohydrates: 15-18 grams
    • Dietary Fiber: 3-4 grams
    • Sugars: 4-5 grams
  • Fat: 9-11 grams
    • Saturated Fat: 2-3 grams (depends on the type of vegan cheese)
  • Cholesterol: 0 mg (vegan cheese is cholesterol-free)
  • Sodium: 300-400 mg