Vegan feta stuffed portobello mushrooms with salad is a healthy and easy lunch recipe that you can make in less than 20 minutes.
This vegan feta stuffed portobello mushroom with salad recipe is not only delicious but also nutritious. It’s a perfect quick lunch for your busy days.
Feta cheese is made from sheep’s milk, so it’s not vegan. But you can easily replace it with a vegan alternative and most supermarkets stock these now. There’s even an online vegan supermarket!
Vegan feta stuffed portobello mushrooms with salad (healthy + easy lunch)
This delicious and easy vegan lunch idea of a portobello mushroom stuffed with vegan feta cheese is tasty and fast to prep. With tomato puree and green peppers, it’s almost a pizza on a mushroom. Served on a bed of salad it makes a delicious warm lunch that’s a bit more interesting than a plain salad.
I love being able to make quick, easy and super tasty vegan meals, especially for lunch. Working full-time from home and being a busy mum means I like convenient lunch meals that are healthy and tasty but don’t require me to spend any longer in the kitchen than necessary!
I seem to spend a lot of time cleaning up and cooking in the kitchen throughout the day, so lunchtime is a time to make a quick meal with minimal mess.
For this meal, tomato puree is your friend. I always have a few tubes in the fridge and it’s surprising what you can add it to with a slab of vegan cheese to make a really tasty meal. In this meal, it was a portobello mushroom!
This was one of my favourite lunches to make when I had my baby boy Reuben. Life can be so hectic and busy with a new baby, but it’s important to remember to eat well and get all the important nutrients your body needs.
This meal is colourful, delicious, refreshing and so satisfying.
Doesn’t it look so appetising?
This meal is so good if you are a fan of mushrooms, and the best part is it’s very quick to make.
Here’s how to make a quick and easy vegan feta stuffed portobello mushroom (that taste like pizza!) It’s so easy!
Pour a little olive oil over a ginormous portobello mushroom, add a swirl of tomato purée, and top with green pepper, vegan feta, a sprinkle of grated vegan cheese and a twist of black pepper.
I popped this one in a preheated 200-degree fan oven for around ten minutes, with a few carrot slices thrown in the tray too, to take the edge off the crunch.
The mushrooms are baked in the oven until soft and juicy, then served with a fresh salad on the side. This dish is healthy and easy to make!
You could choose to grill the mushroom too if you prefer. Just grill the bottom side first, then add your toppings and grill the top of the mushroom until the cheese melts.
We love Violife grated vegan cheese for things like this. It’s the nicest vegan cheese we have found so far, but there’s quite a bit of choice around so you can find the flavour that works best for you. Check out your local health food stores for vegan versions of your favourite cheese or go wild and visit a vegan market to discover some really cool artisan vegan cheeses (cashew cheese is amazing!). Or, try The Vegan Kind online supermarket!
My husband Ben called this creation my mushroom pizza! It kind of is. A pizza on a mushroom!
You can add anything else you fancy to it too, such as onion and garlic. I served this one on a bed of green lettuce, vine cherry tomatoes, slightly heated carrots and green pepper. But it’s totally flexible to whatever you have in the fridge at the time. So long as you have the mushroom topped with the delicious tomato puree and melted vegan cheese, then you’re on to a winner!
Super simple, really satisfying and delicious!