Spinach and Silken Tofu Stuffed Portabella Mushroom
Spinach and Silken Tofu Stuffed Portabella Mushroom
Savory portabella mushrooms are filled with a flavorful blend of spinach, silken tofu and colorful vegetables, seasoned with garlic, herbs and a touch of red pepper. Baked until warm and tender, this satisfying Pritikin recipe is a delicious plant-forward option for a healthy lunch, dinner or side dish.
Ingredients
Mushrooms:
- 8 Portabella mushrooms
- 1 tsp. All Purpose Seasoning
- 4 cups fresh spinach sliced
Spinach Tofu Filling:
- 2 cups yellow onions diced fine
- 1 carrots diced fine
- 1 red bell pepper diced fine
- 1 TB garlic minced
- 2 cups silk tofu
- 1 tsp dry oregano
- 1 tsp dry basil
- ½ tsp crushed red pepper
- 1 tsp Mrs Dash ground
Instructions
- In a medium hot pan, sauté all vegetables until caramelized then add minced garlic and allow to lightly brown
- Add spinach and seasonings and ensure most moisture is purged from spinach
- Cool down and mix with by hand with silken tofu, breaking it apart in small little chunks
- Scoop completed mixture into bottoms of grilled mushrooms and bake at 400F for 10-15 minutes
- Remove stems and scrape out dark bottoms (gills) of caps; season with All Purpose
- Heat skillet to medium high temperature
- Lightly mist with cooking spray
- Cook mushrooms for approximately 2-3 minutes per side
- Set Mushrooms aside and allow to cool
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