Going a little more meatless is a great way to decrease saturated fat and cholesterol in the diet. Below is my recipe for tofu stuffed portabello mushrooms. Bring on the veggies and plant protein!
Vegetarian Stuffed Mushrooms
Serves 2 |20 min prep time | 30 min cook time
1/2 red bell pepper
1 small onion
1 clove garlic
1 fresh tomato
1 handful of fresh spinach
1/4 cup breadcrumbs
1/2 block of extra firm tofu
2 portabello mushrooms
salt + pepper to taste
2 tablespoons olive oil
Chicken broth as needed
Parmesan cheese for garnish
1.) Preheat oven to 400 degrees
2.) Chop pepper, onion, tomato and sauté in olive oil on medium - high heat. As ingredients soak up oil, use chicken broth to continue cooking until ingredients all blend together.
3.) While veggies are sautéing, clean portabello mushrooms and with a spoon scoop out the insides, cut off the stem, chop, and add to veggie mixture in pan. Place cleaned mushrooms on aluminum lined baking sheet.
4.) Cut tofu block in half. Dice halved tofu.
4.) When veggies are soft, (about 15-20 minutes), add diced tofu. Cook for another 10 minutes.
5.) Add handful of spinach and breadcrumbs. Add salt and pepper to liking. Mix all together and take pan off the heat.
6.) Using a spoon, scoop mixture into portabello mushrooms. Sprinkle parmesan cheese on top and bake for about 20 minutes.
7.) Serve hot and enjoy!