Vegan Miyokos Liquid Mozz Stuffed Portobello Mushrooms
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Ingredients
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!
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?
