STUFFED PORTABELLA MUSHROOMS (RAW VEGAN)
This are such a quick & easy snack or meal to throw together. The ingredients look simple but the taste is amazing and sure to satisfy!
Provided by Mindelicious
Categories Onions
Time 15m
Yield 2 caps, 1 serving(s)
Number Of Ingredients 6
Steps:
- Wash & destem the mushrooms and place them stem side up on a plate.
- Mash up the avocado and mix in the onions, tomato, and salt. Spoon this into the mushroom caps.
- Pour Braggs lightly over each mushroom and around the plate so it soaks into the mushroom a bit. You can always add extras such as sprouts, more tomato, or olives. Enjoy!
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Park Jimin
[email protected]These were good, but I think I would have liked them better if I had used a different type of mushroom.
Eric Spicer
[email protected]I made these for dinner last night and they were a big hit with my family. The mushrooms were juicy and flavorful, and the filling was creamy and delicious.
Meri Jaan
[email protected]These were easy to make and very tasty. I would definitely make them again.
HECTOR SIGLER
[email protected]I've made this recipe several times and it's always a winner. The mushrooms are always cooked perfectly and the filling is always delicious. I highly recommend this recipe.
Dony Rex
[email protected]I followed the recipe exactly and the mushrooms turned out great. They were juicy and flavorful. The filling was also very tasty.
Dagemawi Getachew
[email protected]These were delicious! I made them for a potluck and they were a big hit. Everyone raved about them.
Flavia Bukirwa
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these stuffed portabella mushrooms. The filling was flavorful and the mushrooms were cooked perfectly. I would definitely make these again.
Angel Dany
[email protected]These stuffed portabella mushrooms were a hit at my last dinner party! They were so easy to make and everyone loved them. I especially liked the creamy cashew filling. I will definitely be making these again.