Stuffed Portobello Mushrooms

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Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms
Servings 2


  • 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.

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