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Vegan Quiche Stuffed Portabella Mushrooms

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
15 mins
Servings: 4
Course: Breakfast , Appetizer , Lunch , Dinner
Cuisine: Vegan , gluten-free

Ingredients

  • 4 portabella mushrooms
  • 4 tbsp grapeseed oil or oil of your choice
  • 1 medium cooking onion finely diced
  • 3 cups fresh spinach roughly chopped
  • 1 lb of extra firm tofu
  • ½ tsp ground turmeric
  • ½ tsp garlic powder
  • ½ tsp black salt
  • 2 tbsp nutritional yeast
  • 1 tbsp tamari or soy sauce
  • 2 tbsp water
  • 2 tbsp soy milk
  • 3 tbsp chopped dill 1 tbsp set aside
  • 1 tbsp melted vegan butter
  • 1/3 cup breadcrumbs

Instructions

    Cup of Yum
  1. Preheat oven to 350F.
  2. Clean portabella mushrooms with a mushroom brush or by cleaning gently under some running cool water. Pat dry and lay on a baking sheet gill side up. Drizzle about 2 tbsp grapeseed oil and bake for 10-12 minutes until they look juicy. Remove from oven and drain any excess liquid. Set aside.
  3. In a large pan, cook onion in 2 tbsp of oil until translucent. Add spinach and cook until wilted. Set aside.
  4. In a food processor, blitz tofu, turmeric, garlic powder, black salt, nutritional yeast, tamari, water, and soy milk until mixture homogenous. It will start to look like a quiche mixture. Add in the spinach/onion mixture and 2 tbsp of chopped dill and stir in to incorporate.
  5. Stuff baked mushrooms with the mixture (you may have a little left over but it’s great on toast!).
  6. In a small bowl, make the breadcrumb topping by combining 1 tbsp chopped dill, 1 tbsp melted butter, and 1/3 cup breadcrumbs and mix until incorporated. Press into the tops of the stuffed mushroom quiches and bake for 10-12 minutes until crumb topping is browned and tofu is heated through.
  7. Serve immediately on a bed of greens! Enjoy!