Step 1

You can watch the video in the post for visual instructions.Preheat the oven to 360 F (180 C) and line a baking sheet with parchment paper.

Step 2

Remove the stems of the mushrooms and chop them into pieces. Set aside.

Step 3

Add the chickpeas to a bowl and mash them with a fork.

Step 4

Heat oil in a large skillet, add onion, pepper, and all spices. Stir to combine and cook for 3-4 minutes.

Step 5

Also, stir in garlic, mashed chickpeas, and walnuts.

Step 6

Next add the tomato paste, tamari, balsamic vinegar, and dairy-free milk. Stir to combine.

Step 7

Finally, add the chopped mushroom stems and stir. Cook for a few more minutes, then set aside.

Step 8

Place the portobello mushrooms on the lined baking sheet and fill each mushroom with the filling until there is no filling left.

Step 9

Bake in the oven for about 10 minutes, then add vegan cheese of choice (I used my vegan cheese sauce) and bake for a further 10 minutes. Garnish with fresh herbs and enjoy!