Herbed Tofu Stuffed Portabella Caps (serves 4)
The preparation time does not include marinating the tofu, but that can be done earlier, or you can use leftovers. This is a savory dish with a spicy-hot creamy filling and lots of umami flavors. Serve with something bright, colorful and crunchy like a radish, beet and asparagus salad.
4 portabella mushrooms
2 tsp. sesame oil
6 oz Marinated Tofu (1/2 recipe)
1/4 cup nutritional yeast
1/4 cup diced sweet peppers
1/4 cup diced onion
1 tsp. minced garlic
1/4 cup basil leaves (shredded) 1 tsp garlic chili sauce
1 oz cashew nuts, chopped
1 cup spinach, cooked & chopped (squeezed dry)
1/2 tsp sesame seeds
1/4 cup sliced green onions (scallions) for garnish
1/4 cup coarsely chopped cilantro
2 tsp. Tamari
1 Remove the stems from the mushrooms and reserve for another use.
2 Brush the outside of the mushroom cap with sesame oil.
3 Place the tofu in a food processor
4 Add the yeast, onion, garlic, pepper, chili sauce and basil strips to the bowl of the processor.
5 Add the spinach and the chopped cashews.
6 Add salt and red pepper to taste.
7 Process until a moderately smooth consistency is achieved
8 Fill the caps with the mixture and sprinkle with the sesame seeds.
9 Bake for 30 minutes on a lightly oiled baking sheet.
Degree of Difficulty: Moderately difficult
Oven Temperature: 375°F
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes