Portobello mushroom Kievs with garlic béchamel


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Here’s an absolutely delicious vegan dish that makes a perfect dinner for one. Serve these Portobello Kievs with all the usual trimmings and your vegan guest won’t feel shortchanged in the slightest!

The portion of garlic béchamel here is slightly more than you will need for 1 person; it’s hard to make any less as a sufficient quantity is needed for the blender to do it’s job.

Serve any excess as a delicious garlic dip with crudités and crostini, or freeze for a future vegan pasta sauce (try adding mushrooms!)




Garlic béchamel

Crispy topping

  • 1 handful of sourdough breadcrumbs, coarse
  • 1 tbsp of hazelnuts, roasted and chopped
  • 1 tbsp of extra virgin olive oil
  • 1 tsp thyme leaves
  • 1/2 tsp sea salt

To serve

Begin by making the béchamel. Combine the soaked cashews, nutritional yeast, oat milk, lemon juice, garlic and salt in the jug of a blender and blend for 1 minute or until totally smooth. Place in the fridge and allow to cool, chop the parsley and stir into the sauce
For the crispy topping, combine the breadcrumbs, chopped hazelnuts, thyme, salt and olive oil in a blender or food processor and pulse until combined
Preheat the oven to 180°C/gas mark 4
Pop the stalks out of the centre of each mushroom and spoon in the béchamel, generously filling each mushroom to the top, brushing the top edges and rim of the mushroom with the béchamel. Spoon over the breadcrumb mixture, generously covering the top of the mushroom. At this point the mushrooms can be refrigerated for up to 8 hours, so they're easy to prepare in advance
To serve, roast the mushrooms for 16 minutes, or until cooked through and crisp. Serve with a drizzle of olive oil and a sprinkle of fresh parsley
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