Tofu Herb Duxell Stuffed Portobellos *Vegetarian*
- 2 Large Portobello Mushrooms, de-stemmed
- 1/4 Cup Virgin Olive Oil
- 1 Clove Garlic, minced
- 1/4 Cup Fresh Basil
- ½ Cup Grated Parmesan Cheese
- 1 Cup Firm Tofu, drained
- 2 Tbsp. Virgin Olive Oil
- 1 Tsp. Salt
- 1 Tsp. Black Pepper
Additional Items Needed:
- 2 Slices Fresh Mozzarella
- ½ Tsp. Red Pepper Flakes
- 2 Tbsp. Basil Chiffonade, for garnish
- 10-Inch Microwave-Safe Plate
- Food Processor
- Small Mixing Bowl
In the small mixing bowl combine 1/4 cup olive oil and minced garlic clove.
Brush portobellos with olive oil/garlic mixture coating them completely.
In the food processor add basil, parmesan cheese, tofu, two tablespoons virgin olive oil, salt & pepper and pulse until completely combined/smooth. Set aside.
Place the coated mushroom caps on the microwave-safe plate, place in the microwave, press start.
When prompted by the microwave to "Follow package instructions", remove mushrooms from oven.
Spoon stuffing mixture equally onto the bottoms of the mushroom caps.
Top with a slice of mozzarella each. Return to oven & press start.
Top with red pepper flakes and fresh basil chiffonade.
Caution! The dish will be hot.
Use a thermometer to confirm that microwave foods have cooked to safe temperatures of greater than 160º F