July 11, 2008
Tofu-Stuffed Portobello Mushroom
Dinner for one--or double it and invite a friend
One portobello mushroom
1/3 cup balsamic vinegar
A splash of olive oil
Dried basil, oregano, salt and pepper
1/3 cup tofu
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic
2 teaspoon nutritional yeast
2 teaspoons frozen, chopped spinach
Salt and pepper
Preheat oven to 350 F (176 C).
Combine all marinade ingredients and pour the marinade into a small, oven-safe pan.
Clean one portobello mushroom cap, and place it in the pan, being sure to coat it thoroughly with marinade. Let it marinate for at least 20 minutes.
In a small bowl, mix together the tofu filling ingredients.
With the portobello cap-side down, stuff the cap with the tofu mixture.
Bake for about 20 minutes in the marinade.
Serve over a bed of greens and drizzle with the remaining marinade.
Recipe courtesy of Stephanie Bain, VeganDeNovo blogger.
For even more vegetarian recipes, check out VegRecipes.org.