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Stuffed Mushroom Caps

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 1 serving


  • 1 large portabello mushroom with stem
  • 1 tbsp chili garlic sauce
  • 1 tsp honey
  • 1 tsp liquid aminos
  • 1 green onion finely chopped
  • 1/4 whole avocado
  • 2 tbsp bell pepper chopped
  • 2 tbsp nutritional yeast
  • 2 tbsp panko bread crumbs
  • salt and pepper to taste


  • Heat oven to 400. Clean the mushroom and remove the stem, reserving for later
  • In a small bowl, mix chili garlic sauce, honey and liquid aminos. Place the mushroom cap(s) in an oven save dish, upside down and spoon about 2/3 of the sauce in to the mushroom cap, spreading around for complete coverage. Let sit while preparing the the other ingredients.
  • Clean your onion and pepper, and finely chop, along with the mushroom stem. If you have a gas oven, place the mushroom under the broiler while mixing the remainder of the ingredients. If you have have an electric oven, turn oven up to broil to engage the top heating element and place the mushroom cap under the heating element.
  • Mash the avocado in a medium bowl, finely chop the mushroom stem and add to bowl along with the green onion, bell pepper, nutritional yeast, salt, pepper and remainder of the sauce. Mix well.
  • Remove the mushroom cap from the oven/broiler. Reduce oven temp back to 400 if needed. Stir the bread crumbs in to the filling and spoon into the mushroom cap. Bake for 18-20 minutes until topping starts to brown slightly. Increase temp to broil and place under broiler for about 1 to 1-1/2 minutes.