Ingredients with Measurements:
- 4 large portobello mushrooms
- 1 block of firm tofu, drained and crumbled
- 1/2 cup of chopped onion
- 1/2 cup of chopped bell pepper
- 2 cloves of garlic, minced
- 1/4 cup of chopped fresh parsley
- 1/4 cup of nutritional yeast
- 1/4 cup of breadcrumbs
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon.
3. In a mixing bowl, combine the crumbled tofu, chopped onion, chopped bell pepper, minced garlic, chopped parsley, nutritional yeast, breadcrumbs, olive oil, salt, and pepper.
4. Mix the ingredients until well combined.
5. Stuff each portobello mushroom with the tofu mixture and place them on a baking sheet.
6. Bake the stuffed mushrooms for 25-30 minutes or until the mushrooms are tender and the filling is golden brown.
7. Remove from the oven and let them cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 9g
- Carbohydrates: 14g
- Protein: 12g
Substitutions for ingredients:
- Instead of nutritional yeast, you can use grated Parmesan cheese.
- Instead of breadcrumbs, you can use almond flour or crushed crackers.
Variations:
- Add chopped mushrooms to the tofu mixture for extra flavor.
- Top the stuffed mushrooms with shredded cheese before baking.
Tips and tricks:
- Make sure to drain the tofu well before crumbling it.
- Use a spoon to gently scrape out the gills of the portobello mushrooms.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed mushrooms in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a bed of greens for a colorful presentation.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or basil, on top of the stuffed mushrooms before serving.
Pairings:
- Serve the stuffed mushrooms with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the filling is too dry, add a little more olive oil or a splash of vegetable broth.
Food safety advice:
- Make sure to cook the stuffed mushrooms until the filling is golden brown and the mushrooms are tender.
Food history:
- Portobello mushrooms are a type of mushroom that originated in Italy and are known for their meaty texture and rich flavor.
Flavor profiles:
- The tofu filling is savory and slightly nutty from the nutritional yeast, while the portobello mushrooms add a rich, earthy flavor.
Serving suggestions:
- Serve the stuffed mushrooms as a main dish or as a side dish to complement a larger meal.
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