ramyaramesh3007These air fryer vegan egg stuffed portabello mushrooms make for the perfect high protein breakfast or snack – and they’re addictive & delicious!
Looking for an easy, delicious AND high protein breakfast idea? I gotchu. Make these healthy, balanced breakfast stuffed portabello mushrooms in an air fryer for the perfect juicy, satiating and addictive meal.
In this recipe, we used extra firm tofu to recreate ‘scrambled eggs’ with a similar texture by crumbling them. To recreate the flavours, the secret ingredients are black salt for that egg-y smell as well as nutritional yeast for the flavour.
You can also bake these but using an air fryer reduces cooking time and gives the mushrooms a perfect crisp while keeping the filling and mushrooms soft, flavourful and juicy.
Ingredients You Need
- vegan egg ‘substitute’
- extra firm tofu
- turmeric
- black salt
- garlic powder
- onion powder
- chopped chives
- portabello mushroom stems
- big portabello mushrooms – you can use smaller ones too!
- seasonings – light soy sauce, paprika
- sweetener – agave or maple syrup
- lemon juice
- extra virgin olive oil
- avocado mash – cilantro, lemon juice, garlic powder
Gluten free substitutions: Use gluten free soy sauce / tamari / coconut aminos.
Allium free substitutions: Use asafoetida (hing) in place of onion and garlic powder.
Airfryer Stuffed Portabello Mushrooms
Ingredients
Vegan Egg Scramble
- 225 g extra firm tofu
- 1/4 tsp turmeric
- 1/2 tsp black salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp nutritional yeast
- 2 tbsp chopped chives
- chopped mushroom stalks
Portabello Mushrooms
- 6 big portabello mushrooms
- 2 tsp soy sauce
- 1 tsp agave
- 2 tsp lemon juice
- 1 tsp paprika
- 2 tbsp olive oil
- salt
- black pepper
Cilantro Avocado Mash
- 1 avocado
- 2 tbsp chopped cilantro
- 1/2 tsp garlic powder
- salt
- black pepper
Garnish
- paprika
- chopped chives
Instructions
- Remove stems from mushrooms and brush them with the sauce mixture generously.
- Crumble extra firm tofu and mix together all spices, herbs and the chopped stalks of the portabello mushrooms.
- Stuff the mushrooms with the vegan egg scramble. Air fry for 10 minutes at 180C.
- Mash avocado and add all the ingredients before mixing them together.
- Serve with avo mash on top of the mushrooms with a sprinkle of paprika and chopped chives. Enjoy!