| Yield | 2 |
|---|---|
| Recipes | Vegetarian |
| Yield | 2 |
|---|---|
| Recipes | Vegetarian |
Stuffed Portobello Mushrooms
1/4 cup sweet onion, diced
1 teaspoon olive oil
1 pinch brown sugar
1/2 cup firm tofu, squeezed dry, crumbled
Salt, to taste
1 large portobello mushroom, cleaned, stem removed
1 pinch nutmeg, freshly grated
fresh mint, parsley or cilantro (garnish), chopped
Preheat oven to 350° F. Saute onion with oil and sugar over medium-low heat until onion is soft and transparent, 4 to 5 minutes. Add tofu and salt; lightly brown tofu. Remove from heat.
Place mushroom, stem side up, on a baking sheet. Mound filling over stem side of mushroom; dust with nutmeg. Bake 10 to 15 minutes on middle oven rack. Garnish with mint, parsley or cilantro. To serve, slice into wedges.