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Try these spinach and silken tofu stuffed portabella mushrooms—a flavorful, plant-forward Pritikin recipe packed with vegetables and savory herbs.

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.
5 from 1 vote
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Course Appetizer, Dinner, Entertaining, Lunch, Main Course, Main Dish
Cuisine American, International
Servings 8

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
Keyword healthy mushroom recipe, healthy vegetarian recipe, heart-healthy recipe, plant-based recipe, Pritikin recipe, silken tofu, spinach tofu mushrooms, stuffed mushrooms, stuffed portabella mushrooms, vegetable recipe
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