This stuffed mushroom recipe is tangy, yet light and great for a quick meal any night.

Lemon, Basil and Tofu Feta Stuffed Mushrooms [Vegan]

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Cooking Time



  • 5 large portobello mushrooms
  • 1 cup tofu feta, chopped
  • Juice of 1 lemon
  • ¼ yellow capsicum, diced
  • ¼ red onion, diced
  • 1 red chili, diced
  • Handful of pine nuts
  • Handful of fresh basil leaves


  1. Pre-heat oven to 200C/400F.
  2. Mix feta, lemon juice, capsicum, onion and chili in a bowl.
  3. Place upturned mushroom cups in a lined baking tray, fill with mixture and top with a sprinkle of basil leaves and pine nuts.
  4. Bake for 10-15 minutes until heated through and golden on top.


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  1. Could anybody clarify what tofu feta is? I know tofu as “cheese” made from soy, and feta as a cheese made from milk, originally coming from Greece…

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