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Stuffed Portobello Mushrooms

NYT Cooking: In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.

VEGAN RICOTTA + QUINOA STUFFED MUSHROOMS -- this takes the place of stuffed shells and taste better too!

Vegan Ricotta + Quinoa Stuffed Mushrooms

VEGAN RICOTTA + QUINOA STUFFED MUSHROOMS -- this takes the place of stuffed shells and taste better too!

Polenta Lasagna with Portabellas and Kale

Kale and portabella mushrooms are mixed with a creamy vegan cheese sauce before being baked between two layers of polenta in this vegan polenta lasagna.

Marinated Portobellos With Cashew Cheese and Pesto

Stuffed Mushrooms with Garlic "Cream" Sauce from Rawmazing.com. The "cream" is puréed cashews, garlic, water and fresh rosemary . Yummmm!

Portobello mushrooms stuffed with creamy garlic spinach, then topped with grated parmesan - the side dish for fall #healthy #fallrecipes

Creamy Spinach Stuffed Mushrooms

Portobello Mushroom Pasta with Cream Sauce