Authentic Tofu Stuffed Mushrooms
Authentic Tofu Stuffed Mushrooms are a delightful fusion of earthiness and savory goodness, perfect for any occasion. These delectable bites feature large Portobello mushrooms filled with a rich, flavorful tofu mixture. Whether you’re hosting a dinner party or enjoying a cozy night in, these stuffed mushrooms promise to impress your guests and satisfy your cravings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (1 stuffed mushroom per serving) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 4 large Portobello mushrooms
- 1 cup firm tofu, crumbled
- 1 cup baby spinach, chopped
- 4 garlic cloves, minced
- 2 tbsp low-sodium soy sauce
- 1/2 cup panko breadcrumbs
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C) and prepare a baking sheet.
- Clean the Portobello mushrooms and remove stems; chop stems finely.
- In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add chopped stems and spinach; cook until wilted.
- In a bowl, combine crumbled tofu, sautéed veggies, soy sauce, oregano, and panko breadcrumbs; mix well.
- Generously fill each mushroom cap with the mixture and place on the prepared baking sheet.
- Bake for 25-30 minutes or until mushrooms are tender and tops are golden brown.
Nutrition
- Serving Size: 1 mushroom (120g)
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - Use gluten-free panko for a gluten-free option. - Feel free to incorporate sun-dried tomatoes or switch herbs for added flavor. - Store leftovers in an airtight container in the fridge for up to three days.