Vegan Miyokos Liquid Mozz Stuffed Portobello Mushrooms

Miyoko's liquid mozz is a vegan cheese made from cashews and coconut cream. It has a smooth and creamy texture that is perfect for making rich and flavorful vegan dishes. And what better way to celebrate this delicious cheese than by using it to stuff juicy Portobello mushrooms?

Ingredients:

• 4 large Portobello mushrooms
• 1 tbsp of olive oil
• 1/2 onion, finely chopped
• 1 garlic clove, minced
• 1/2 tsp of dried thyme
• 1/2 tsp of dried oregano
• 1/4 cup of fresh parsley, chopped
• 8 oz of Miyoko's liquid mozz cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Clean the Portobello mushrooms and remove the stems.
3. In a pan, heat the olive oil over medium-high heat. Add the onion and garlic and cook until translucent.
4. Add the thyme and oregano to the pan and cook for another 2-3 minutes.
5. Add the Miyoko's liquid mozz cheese to the pan and cook until fully melted and incorporated into the mixture.
6. Stir in the chopped parsley and season the mixture with salt and pepper.
7. Spoon the filling into the Portobello mushrooms and place them on a baking sheet lined with parchment paper.
8. Bake the mushrooms for 20-25 minutes or until the cheese is melted and the mushrooms are tender.
9. Serve warm and enjoy!

The Miyoko's liquid mozz cheese adds a creamy and indulgent element to this vegan dish. The combination of herbs and spices used in this recipe gives the mushrooms a rich and well-rounded flavor that complements the creamy texture of the cheese. You can enjoy these mushroom caps as a main dish or serve them as a side to your favorite vegan meal. Bon appétit!