Recipes > Tofu Herb Duxell Stuffed Portobellos *Vegetarian*

Tofu Herb Duxell Stuffed Portobellos *Vegetarian*

Tofu Herb Duxell Stuffed Portobellos *Vegetarian*

Ingredients:

For Mushrooms
  • 2 Large Portobello Mushrooms, de-stemmed
  • 1/4 Cup Virgin Olive Oil
  • 1 Clove Garlic, minced

For Stuffing
  • 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

Topping:
  • 2 Slices Fresh Mozzarella
  • ½ Tsp. Red Pepper Flakes
  • 2 Tbsp. Basil Chiffonade, for garnish


Additional Items Needed:
  • 10-Inch Microwave-Safe Plate
  • Food Processor
  • Small Mixing Bowl


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Before:
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.

During:
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.

After:
Top with red pepper flakes and fresh basil chiffonade.


Serves: 2
Notes:
Caution! The dish will be hot.

Use a thermometer to confirm that microwave foods have cooked to safe temperatures of greater than 160º F