Home » Dinner » Stuffed Portabella Mushroom with Corn and Tomatoes Topped with Vegan Cheeze and Avocado

Stuffed Portabella Mushroom with Corn and Tomatoes Topped with Vegan Cheeze and Avocado

YUM

Tomato and Vegan Cheese Stuffed Portabello with Avocado

Serves 4

4 portabella mushrooms, stem removed

4 tbsp Trader Joe Tomato-less Corn Salsa

1 can basil diced tomatoes

4 slices vegan cheese

2 avocados, diced

Directions

  1. Preheat oven to 375 degrees
  2. Stuff mushrooms: 1 tbsp corn salsa, vegan cheese slice, tomatoes, baking sheet for 25 minutes.
  3. Plate: 1 mushroom with 1/2 a diced avocado.
  4. Optional: top with hot sauce or Greek yogurt and enjoy!!
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