Stuffed Vegan Portobello Mushrooms

​Since summer in Glasgow is kind of over, I thought I will post some vegan comfort foods. I always loved mushrooms and large portobellos were on offer last week, so I decided to bake some stuffed mushrooms and completely improvise with the filling. Result was honestly even better than I imagined so hopefully you will get some useful and tasty vegan ideas from this post as well!

Brilliant thing about this recipe is that ingredients I used are light and do not contain much calories but this meal turns as really filling, warm and super enjoyable. So if you like mushrooms, peas and kale, go ahead and press read more!

Few words about my life as always

So I guess we need to accept the fact that summer in Glasgow is over. This week I was working six days so bad weather didn't bother me as much. Also, my mum is coming to visit me on Tuesday and my dad is gonna be here on Wednesday, so plenty plenty things to be looking forward!

I am graduating from Strathclyde University on Friday as well so I am feeling quite proud and happy about that. Nothing too special happened to me this week, and as I said I was just super busy as always. However, still managed to find some time for my vegan creations in the kitchen :D So less talking and let's move on to the recipe!

You will need:

• 4 large portobello mushrooms
• 1 can of mushy peas
• about 100g of fresh rucola leaves
• some kale
• some tomatoes
• 1 table spoon of coconut oil
• fresh parsley
• sea salt + black pepper

The Recipe: How Portobello Mushrooms met Greens

Everything is super simple and quite quick to make, so you can pour a large glass of wine and enjoy yourself while cooking this one. Start with mushrooms: wash them thoroughly and remove the ends from mushroom caps. Place them in a large baking tray along with some kale, unused mushroom pieces and some tomatoe halves.

All you need to do next is to make a filling. In a large bowl mix mushy peas, finely chopped rucola leaves, parsley and seasoning. Add in one spoon of melted coconut oil and generously fill your mushrooms with the paste. Place the tray in 170C oven for 20 minutes and forget that it is there. You don't need to add any olive oil or seasoning to kale or tomatoes, because water from mushrooms will infuse them with flavour.

And that's it, after 20 minutes your mushrooms and side kale are ready to be eaten :) So put your favourite TV show on (I just started watching Brooklyn Nine-Nine, oh my God it's so so funny) and enjoy your life!

Thank you very much for reading guys! I hope you will give this one a try and enjoy it as much as I did. Not very summery recipe, but if you lived where I do, you will understand why you feel a need for some comfort food in the middle of summer :)

Next week is going to be a very adventurous week for me - I'm going to visit Edinburgh, Forth William, Loch Lomond... I will have my graduation and my parents will be in Glasgow :) So keep an eye on my Instagram as well (I will try to not to spam too much)! I am so looking forward to my week off you have no idea!

I wish you a wonderful week as well and thank you once more for being with me! I will have some nice recipes and vegan restaurant reviews ready for you after my holiday, so stay updated!

Love you all,
​Viktorija