Air Fryer Vegan Stuffed Portobello Mushrooms
There is a lot going on with these Vegan Stuffed Mushrooms but in all the best possible ways. These mushrooms are so good, with a lot of flavors packed in.
Ingredients
- 2 large portobello mushrooms (or 3 medium) (stems removed and gills cleaned)
- 1 ½ cups chickpeas (15-ounce can) (drained and rinsed)
- 2 tablespoons fresh lime juice
- tablespoon tahini
- tablespoons plant based milk (soy, almond, oat or coconut)
- 2 cloves of garlic (pressed or finely minced)
- 1 tablespoon nutritional yeast
- ¼ teaspoon ground sea salt (or to taste)
- ⅛ teaspoon ground black pepper (or to taste)
- ⅛ teaspoon ground cumin
- 2 tablespoons fresh cilantro (chopped)
- Cayenne pepper (to taste)
- Fresh chives for garnish (chopped)
Instructions
- In a medium bowl, mash about 3/4 of the chickpeas with a fork.
- Add the lime juice, tahini, plant based milk, garlic, nutritional yeast, salt, pepper, cumin, cilantro and cayenne pepper and stir until smooth.
- Stuff each mushroom with the chickpea mixture and top with the remaining chickpeas.
- Add the stuffed mushrooms to the air fryer basket. Cook the mushrooms in a basket style air fryer at 380°F for 15 - 20 minutes or until the mushrooms are tender when pierced with a fork.
- Garnish with chives.