Ingredients
Directions
Heat oven to 425 degrees F.
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.
Place the portobello mushrooms in the baking dish, gill sides up.
Scatter the tomatoes, broccoli, garlic, olives, and chopped mushroom stems around the portobello mushroom caps. Sprinkle with salt and pepper if desired.
Fill each mushroom with ½ cup pasta sauce, then add ¼ cup cheese sauce over top.
Bake for 20 minutes or until the cheese sauce is bubbling.
Remove from the oven and allow to cool for 5 minutes before transferring the mushrooms, broccoli, and tomatoes to serving plates.
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
Directions
Heat oven to 425 degrees F.
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.
Place the portobello mushrooms in the baking dish, gill sides up.
Scatter the tomatoes, broccoli, garlic, olives, and chopped mushroom stems around the portobello mushroom caps. Sprinkle with salt and pepper if desired.
Fill each mushroom with ½ cup pasta sauce, then add ¼ cup cheese sauce over top.
Bake for 20 minutes or until the cheese sauce is bubbling.
Remove from the oven and allow to cool for 5 minutes before transferring the mushrooms, broccoli, and tomatoes to serving plates.
Sprinkle with chopped basil, Vegan Walnut Parmesan, and crushed red pepper