Portobello mushrooms and Vegan Pesto
Preparation: 15 min | Baking: 60 min | Portions: 4
Ingredient
- 4 Portabella mushrooms
- 1 Cup Vegan Mozzarella
- 1 Cup Panko Bread
- 1 Cup of Veggie Broth
- 2 Medium size Zuccinis Grated
- 1/4 Cup of Vegan Mozzarella reserved for the top to make it crispier.
- 2 tbsp Hydro Culture Herbs2 Vegan Pesto
Stuffing recipe:
- 1 Cup Vegan Mozzarella
- 1 Cup Panko Bread
- 1 Cup of Veggie Broth
- 2 Medium size Zuccinis Grated
- 1/4 Cup of Vegan Mozzarella reserved for the top to make it crispier.
Preparation
- Grate Vegan cheese and zucchini with a cheese grater.
- In a bowl, mix all the ingredients for the filling. Set aside.
- Using a spoon, empty the shells of the mushrooms to insert the stuffing.
- Sprinkle the remaining grated cheese over the stuffed mushrooms.
- Bake at 375°C for 1 hour.
- Add Hydro Culture Herbs2 Vegan Pesto.
