Bright cherry tomatoes and garlic transform into a roasted umami-rich flavor that adds the perfect bite to juicy portobello mushrooms. Our simple vegan cheese sauce adds ooey gooey plant-based richness to these delightful roasted veggies to create a scrumptious, savory mouthful that is too delicious to pass up! What’s more, this tasty weeknight meal is done in 20 minutes, and it looks absolutely stunning once it comes out of the oven.
Yields2 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
2cupsorganic cherry tomatoes (cut in half)
2cupsbroccoli (cut into florets)
6medium garlic cloves (minced)
¼cupolives (pitted and diced)
2portobello mushrooms (keep mushroom caps whole, but remove and chop stems)
¼tspsalt (optional)
¼tspground black pepper (optional)
16ozorganic pasta sauce (of your choice)
1batch 5-Minute Cheesy Sauce (link in Chef’s Notes)
¼cupfresh basil (chopped)
1batch Vegan Walnut Parmesan (optional) link in Chef’s Notes, to taste
crushed red pepper flakes (optional) to taste
Directions
1
Heat oven to 425 degrees F.
2
Add ½ cup of the pasta sauce to the bottom of a 9x13” baking dish (or similar size). Spread it out so it covers the bottom of the dish.
3
Place the portobello mushrooms in the baking dish, gill sides up.
4
Scatter the tomatoes, broccoli, garlic, olives, and chopped mushroom stems around the portobello mushroom caps. Sprinkle with salt and pepper if desired.
5
Fill each mushroom with ½ cup pasta sauce, then add ¼ cup cheese sauce over top.
6
Bake for 20 minutes or until the cheese sauce is bubbling.
7
Remove from the oven and allow to cool for 5 minutes before transferring the mushrooms, broccoli, and tomatoes to serving plates.
8
Sprinkle with chopped basil, Vegan Walnut Parmesan, and crushed red pepper
Chef's Notes
Substitutions
Substitute broccoli with broccolini, cauliflower, or zucchini.
Substitute fresh basil with parsley.
Substitute grape tomatoes or other tomatoes of choice (chopped) for the cherry tomatoes.
Substitute chopped sun-dried tomatoes for the olives.
Prep Ahead
Prepare the 5-Minute Cheesy Sauce ahead of time. Store in an airtight container in the refrigerator for up to 5 days.
Prepare the Vegan Walnut Parmesan ahead of time. Store in an airtight container in the refrigerator for up to 10 days.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Ingredients
2cupsorganic cherry tomatoes (cut in half)
2cupsbroccoli (cut into florets)
6medium garlic cloves (minced)
¼cupolives (pitted and diced)
2portobello mushrooms (keep mushroom caps whole, but remove and chop stems)
¼tspsalt (optional)
¼tspground black pepper (optional)
16ozorganic pasta sauce (of your choice)
1batch 5-Minute Cheesy Sauce (link in Chef’s Notes)
¼cupfresh basil (chopped)
1batch Vegan Walnut Parmesan (optional) link in Chef’s Notes, to taste
crushed red pepper flakes (optional) to taste
Directions
1
Heat oven to 425 degrees F.
2
Add ½ cup of the pasta sauce to the bottom of a 9x13” baking dish (or similar size). Spread it out so it covers the bottom of the dish.
3
Place the portobello mushrooms in the baking dish, gill sides up.
4
Scatter the tomatoes, broccoli, garlic, olives, and chopped mushroom stems around the portobello mushroom caps. Sprinkle with salt and pepper if desired.
5
Fill each mushroom with ½ cup pasta sauce, then add ¼ cup cheese sauce over top.
6
Bake for 20 minutes or until the cheese sauce is bubbling.
7
Remove from the oven and allow to cool for 5 minutes before transferring the mushrooms, broccoli, and tomatoes to serving plates.
8
Sprinkle with chopped basil, Vegan Walnut Parmesan, and crushed red pepper
