Airfryer Stuffed Portabello Mushrooms
These air fryer vegan egg stuffed portabello mushrooms make for the perfect high protein breakfast or snack - and they're addictive & delicious!
Servings: 2
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!