Vegan Stuffed Mushrooms

Hey y’all! I haven’t posted anything in a while, but I plan to get back into the groove of it! 🙂 


Portobello mushrooms, onions, carrots, zucchini, corn, cherry tomatoes, and chopped garlic 


Preheat the oven to 200 degrees Celsius 

Chop onions and sauté until clear 

Chop carrots, zucchini, and corn (if using corn on the cob) 

Add carrots and zucchini to the pan with onions and sauté for another 5 or so minutes 

Add corn and sauté until warm 

Put mixture into a mixing bowl and add the sliced cherry tomatoes. You can add vegan cheese if desired 🙂

Place mushrooms on baking dish (after washing) and spoon the veggie mixture into them! 

You may want to put some margarine  or olive oil on the baking sheet if you don’t have a nonstick baking sheet 

Bake for 10-15 min 

*if you want not so crunchy carrots, add them in before or with the onions 

I made way too much veggie mixture, so I put a bed of them underneath my mushroom 😊 



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