Appetizers, Healthy Baking, Product Review, Vegetarian
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Easy Stuffed Hummus Portobello Mushrooms

I made my monthly food shopping order on Sunday and it was promptly delivered the very next day. The trouble with online shopping is that the person who runs around asda getting all my food, never checks the best before date before sending it to me; so I was given hummus that only had a day of life left in it. That really annoys me, especially since online shopping is my only option right now. Obviously I didn’t want to throw it away and apparently hummus can’t be frozen, so I made some stuffed Portobello mushrooms with it. I haven’t had stuffed Portobello mushrooms in years, I wouldn’t have even thought of it, had I not had the sudden urge to start deleting old  Instagram posts last night; which is when I found an old recipe I made and with that, a new recipe was born.

These stuffed hummus Portobello mushrooms were delicious and full of flavour and heat from the jalapeno hummus; they were also really quick and simple to make and took me about 20 minutes – minus all the photo faffing.

 

image.jpegI topped mine with the No-moo classic vegan cheese that Vegusto sent me last week and so far I have only tried the no-moo melty and no-moo classic cheese. From my experience, I didn’t notice any difference in flavour between the two – they were identical. However, there definitely is a difference when it comes to the meltability of these cheeses. The no-moo melty, does exactly what it says on the label – it melts. It doesn’t melt all over the place like dairy cheese, but it does melt enough that it could be put on toast. As for the no-moo classic (the cheese on the mushrooms) it felt a lot harder than the melty cheese and would definitely work better in sandwiches.

image.jpegAs for flavour, I didn’t care for it too much at first; it has that artificial cheesy flavour that you often find in crisps/chips. Although, the vegan cheese is a thousand times cheesier. I feel some people may find the Vegusto cheese to be an acquired taste because it is too cheesy in my opinion and I think it could be a bit sickly if consumed in larger amounts.  It has only been around five weeks since I gave up dairy cheese and I can’t imagine my taste buds have changed that drastically in such a small amount of time. But, I see so many people saying that the vegan cheese tastes like cheddar cheese, that I feel my tastebuds may have actually reset or whatever eating no cheese does to the ole tastebuds  – I can’t remember cheddar being at all cheesy though.

Even so, Vegusto have won the best cheese award so I think that speaks for itself. The ingredients are the best you will probably find in a vegan cheese, as they are 100% natural and plant based, and they are also soy free, dairy free, gluten and lactose free too and palm oil isn’t used either.

Since trying the Vegusto cheese a few days ago, the flavour has grown on me and I’m adapting to the flavour. However, I have only added it as a topping to be melted for the most part and I have yet to attempt a sandwich or sauce with any of it and I will be using this no-moo classic vegan cheese in a ploughman sandwich tomorrow, so look out for it in my full day of eating post.

Ingredients

  • 4 Portobello Mushrooms
  • 2/3 Cups Cous Cous
  • 60g Jalapeno Hummus or hummus of choice
  • 60g Vegan/Vegetarian Mince
  • Vegusto No-Moo Classic
  • Spinach
  • Garlic Powder
  • Chilli Flakes

Directions

Heat an oven to 200c

Remove the mushroom stalk and with a spoon gently scrape out the brown part from inside the mushrooms and add it to the cous cous. Add the spinach to the cous cous and cover with water; place a plate over the top and leave to steam.

Mushrooms9

When the cous cous has cooked and the spinach has wilted, stir in the hummus, garlic powder, chilli flakes, mince and spoon the mixture into the mushrooms.

mushrooms5

Put the mushrooms on a baking tray and cook for 10 minutes or until the mushrooms have softened.

Remove the mushrooms from the oven and sprinkle with the vegusto cheese and more chilli.

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You can serve these warm with a salad or vegetable chips

You can purchase all the cheese mentioned: no-moo melty and no-melty classic; from the Vegusto website, as well as many more. The cheese I received from vegusto was the sample pack which also includes a vegan sausage and vegan mushroom and cheese burgers.

Disclaimer: While I did receive the vegan cheese from Vegusto to review, all thoughts and opinions are my own. I strive to provide honest and unbiased reviews.

For more recipes, reviews and ideas follow me on Instagram

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