12 portobello mushrooms, cleaned with stems removed
1 stick of vegan butter, melted
1 cup Japanese panko bread crumbs
1/4 cup chopped parsley
1 cup vegan parmesan cheese
Olive oil
Directions
Preheat Blackstone griddle to medium heat, sauté the diced onion, chopped baby bella mushrooms, spinach, garlic, and 1 tsp of Tuscan Herb seasoning over medium-low heat.
Transfer the sautéed mixture to a medium-sized bowl and combine it with the vegan cream cheese until it's well mixed.
Melt the stick of vegan butter and mix it with the bread crumbs, chopped parsley, vegan parmesan cheese, and the remaining 1 tsp of Tuscan Herb seasoning.
Stuff the cleaned portobello mushrooms with the prepared filling. Top each stuffed mushroom with the breadcrumb mixture.
Preheat your Blackstone pizza oven to 425°F (218°C).
Grease a baking dish with olive oil and arrange the stuffed mushrooms in it.
Bake in the pizza oven for approximately 8 minutes or until the topping turns golden brown.
Enjoy your delicious Stuffed Portobello Mushrooms!
