Tofu and Parmesan-Stuffed Portobello Mushrooms
Michael Matthews adapted by JojoM
Savory stuffed portobello mushrooms filled with a flavorful tofu and Parmesan mixture, served with brown rice.
Tofu and Parmesan-Stuffed Portobello Mushrooms
Michael Matthews adapted by JojoMSavory stuffed portobello mushrooms filled with a flavorful tofu and Parmesan mixture, served with brown rice.
Chef's Tips
Make sure to fully drain the tofu for a less watery filling.
Avoid burning the garlic while sautéing for a better flavor.
Tools Used
Baking Sheet
Skillet
Mixing Bowl
Spoon
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Ingredients
Stuffed Mushrooms
To Serve
Instructions
Preparation
- 1
Preheat the oven to 175°C (350°F). Lightly coat a baking sheet with cooking spray.
- 2
Clean the mushrooms with a damp paper towel. Remove and finely chop the stems. Scrape and discard the gills.
Cooking the Filling
- 1
In a skillet over medium heat, warm the olive oil. Sauté the minced garlic and chopped mushroom stems until moisture evaporates and garlic is fragrant but not burnt. Let it cool.
- 2
Once cooled, mix in the tofu, Parmesan cheese, onion powder, parsley, paprika, cayenne, salt, and pepper. Stir until well combined.
Assembling and Baking
- 1
Fill each mushroom cap generously with the stuffing mixture.
- 2
Arrange the filled caps on the prepared baking sheet.
- 3
Bake for about 30 minutes, until the mushrooms are hot and liquid forms under the caps.
Serving
- 1
Serve hot with cooked brown rice.
Nutrition Facts
Serving Size: 1 serving (half recipe)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
