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May 16, 2014

Tofu-Stuffed Portobello Mushroom

Dinner for one--or double it and invite a friend

Stephanie Bain

Serves 1

One portobello mushroom

Balsamic Marinade

1/3 cup (75ml) balsamic vinegar
A splash of olive oil
Dried basil, oregano, salt and pepper

Tofu Filling

1/3 cup (75g) tofu
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic
2 teaspoons nutritional yeast
2 teaspoons frozen, chopped spinach
Salt and pepper

Preheat oven to 350 F (176 C).

Combine all marinade ingredients and pour the marinade into a small, oven-safe pan.

Clean one portobello mushroom cap, and place it in the pan, being sure to coat it thoroughly with marinade. Let it marinate for at least 20 minutes.

In a small bowl, mix together the tofu filling ingredients.

With the portobello cap-side down, stuff the cap with the tofu mixture.

Bake for about 20 minutes in the marinade.

Serve over a bed of greens and drizzle with the remaining marinade.

Recipe courtesy of Stephanie Bain, VeganDeNovo blogger. 

For even more vegetarian recipes, check out VegRecipes.org.