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
These savory, protein-packed stuffed portobello mushrooms are filled with a rich blend of tofu, Parmesan, and herbs. The filling is creamy yet light, while the mushrooms stay juicy and flavorful — making this dish perfect for a satisfying vegetarian dinner.
🌿 Why You’ll Love This Recipe
- High in protein thanks to tofu and Parmesan.
- Low in sugar and high in fiber, perfect for balanced eating.
- Simple yet elegant, making it great for both weeknights and dinner parties.
- Served with nutty brown rice for a wholesome finish.
🍳 Step-by-Step Overview
1️⃣ Prepare the Mushrooms
Start by preheating your oven to 175°C (350°F) and lining a baking sheet with cooking spray. Clean the portobello mushrooms gently using a damp paper towel. Remove and finely chop the stems, then scrape out and discard the gills to make room for the filling.
2️⃣ Make the Filling
In a skillet, heat olive oil and sauté garlic and the chopped stems until fragrant and slightly browned — but be careful not to burn the garlic! 🔥 Once cooled, mix the cooked stems with soft tofu, grated Parmesan, onion powder, parsley, paprika, and a hint of cayenne. Season with salt and black pepper to taste.
3️⃣ Stuff and Bake
Spoon the tofu-Parmesan mixture generously into each mushroom cap. Arrange them neatly on your baking sheet and bake for 30 minutes, or until hot and tender with flavorful juices forming underneath.
4️⃣ Serve and Enjoy
Serve the baked mushrooms warm alongside cooked brown rice 🍚. Each bite combines earthy mushrooms, creamy tofu, and the savory sharpness of Parmesan — comfort food at its healthiest!
💡 Pro Tips
- Drain the tofu well before mixing — this prevents a soggy filling.
- Don’t rush the garlic — gentle sautéing brings out sweetness instead of bitterness.
- Add a sprinkle of extra Parmesan or breadcrumbs on top before baking for a golden crust.
🌱 Perfect Pairings
Pair these stuffed mushrooms with a fresh green salad, or drizzle with a bit of balsamic glaze for a touch of tangy sweetness.
✨ Final Thoughts
These Tofu and Parmesan-Stuffed Portobello Mushrooms are the perfect way to elevate a simple vegetarian meal. Nutty, creamy, and full of umami — this dish proves that meat-free doesn’t mean flavor-free! 😋
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
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.
