Baked Vegetarian 'Beef' & Broccoli Stuffed Portobello Mushrooms
Savor juicy portobello mushrooms stuffed with a hearty vegetarian 'beef' crumble, broccoli, and savory cheese, all baked to perfection in under 20 minutes. This quick, high-protein bake is perfect for busy weeknights and delivers classic comfort with a meatless twist.
- 4 whole large portobello mushroom caps
- 1 cup vegetarian beef-style crumbles
- 1 cup fresh broccoli florets, finely chopped
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 tsp minced garlic
- 1 tbsp soy sauce
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
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Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
🌡️ 425°FBrush both sides of the portobello caps with 1 tablespoon olive oil and place gill side up on the prepared baking sheet.
In a medium bowl, combine vegetarian beef-style crumbles, chopped broccoli, remaining olive oil, minced garlic, soy sauce, and black pepper. Mix well.
Fill each mushroom cap with the crumble mixture and top with shredded mozzarella.
Bake for 13 minutes, until mushrooms are tender and cheese is melted and golden.
⏱️ 13 minutes 🌡️ 425°FGarnish with fresh parsley and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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