Vegan Portobello Mushroom Kiev Recipe

Joey O'Hare serves up a glorious vegan portobello mushroom Kiev recipe that's perfect for your next dinner party, just serve with your choice of veggie sides for a festive feast. These crisp, garlicky bundles of joy are just the thing if you're looking for a flavour-packed alternative to meat.

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!)

Ingredients

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Garlic béchamel

50g of cashew nuts, soaked in water for 6 hours
12g of nutritional yeast
100ml of oat milk
1 lemon, juiced
1 garlic clove
1/2 tsp sea salt
8g of curly parsley

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

2 portobello mushrooms
extra virgin olive oil
fresh parsley

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Blender

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

8g of curly parsley
50g of cashew nuts, soaked in water for 6 hours
12g of nutritional yeast
100ml of oat milk
1 lemon, juiced
1 garlic clove
1/2 tsp sea salt

For the crispy topping, combine the breadcrumbs, chopped hazelnuts, thyme, salt and olive oil in a blender or food processor and pulse until combined

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

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

2 portobello mushrooms

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

fresh parsley
extra virgin olive oil

First published in 2018

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Joey O'Hare

Joey has worked as a chef for ten years, both in London restaurants and in private homes across the UK and abroad. Joey’s latest project, Food with Time, explores ideas of sustainability within the food and farming industries, as well as the importance of a seasonal, veg-centric diet for both the environment and the individual.

Portobello mushroom Kievs with garlic béchamel

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