Stuffed portobello mushrooms with vegan feta

Have a portobello party!

25 minutes

4 persons


  • 4 Portobello mushrooms
  • 300 gram rice
  • 1 orange
  • 2 onions, sliced
  • 2 tbsp Italian herbs, chopped
  • 6 cherry tomatoes
  • 100 gram pine nuts
  • 100 gram vegan feta
  • 280 gram Chicken Style Pieces

Prepare the rice according to the package directions. Grate the orange peel and squeeze the orange. Heat some oil in a frying pan and fry the onion until translucent. Add the Chicken Style Pieces. Spoon in the portobello and 1 tablespoon Italian herbs and orange zest and fry the bars on high heat for 4-6 minutes until brown and cooked. Add a little salt and black pepper. Roast the pine nuts. Put the rice and tomatoes into the portobello mixture and cook for a further 3-4 minutes. Pour in the orange juice and heat for another 2 minutes. Sprinkle with the vegan feta, roasted pine nuts and the rest of the Italian herbs.



Lazy Vegan Courgette 1

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