These dairy free cheesy garlic portobello mushrooms are one of my favorite things to make at the moment. Why? because they are the easiest things in the world too through together and they’re super quick to bake. Sometimes I have them as a quick light lunch on their own or for dinner along with something else, like a nice bit of roast chicken. For lunch they’re great as they’re low carb and low calorie but still filling enough as a bite to eat.
I know some people have reservations about using dairy free cheese, personally I stay away from soya based ones and stick to the coconut alternatives. I’m not a fan of soya plus I prefer the texture and taste of the coconut based cheese. For these dairy free cheesy garlic portobello mushrooms I’ve used the violife soft cheese each time because I like how it melts in them, however I’m sure the dairy free grated cheese would work just as well. It’s always cooked well with me too and I tend to use the grated version if I’m making the likes of my cheesy chipotle fries or vegetable bake.
I’m using wild garlic at the moment as it’s in season early this year, it’s quite handy because I find it less of a faff to chop than the cloves! If you see it then I would recommend trying it, I also think it has a nicer flavour. The downside is that they were only selling large bunches of it at the market last week so now I’m having garlic in just about everything to try and get through it! I hate food waste! If not wild garlic then of course the cloves work just as well for flavour.
Ingredients
Instructions
No time at all to make for a really tasty bite to eat, hope you enjoy them too.
