Bonfire Stuffed Portobello Mushrooms with Walnut Parmesan

Stuffed portobello mushrooms with red walnut parmesan pesto

This hearty, rich and satisfying plantbased recipe is luxurious and decadent to taste, yet easy to prepare. Featuring SriMu Bonfire as its master ingredient. 


Walnut Parmesan

  • 1 cup walnuts
  • 2 tbs miso paste
  • 4 tbs nutritional yeast
  • 1 tsp smoked salt

In the bowl of a food processor, place the ingredients and pulse until mealy in texture. Store in the fridge for up to 1 week. 


Stuffed portobello mushrooms with walnut parmesan, displayed on a log

Stuffed Portobello Mushrooms

  • ½ SriMu Bonfire
  • 2 Portobello Mushrooms
  • 1 tsp Walnut Parmesan
  • Salt and Pepper to taste


  1. Heat a cast iron skillet on medium heat until hot.
  2. Add 1 tbsp oil and add the mushroom. Sprinkle with salt and pepper.
  3. Grill in a super hot cast iron skillet for 3-5 minutes, until tender.
  4. Remove from heat and add bonfire over the gilled side of the mushroom.
  5. Sprinkle with walnut parm and serve.
Close up of stuffed portobello mushrooms with walnut parmesan