Tofu stuffed mushrooms
prep: 10 minutes
cook: 30 minutes
serving: 2
Nutrition Facts
each serving
KCal
179
Carbs
3.6g
fiber
4.4g
Protein
15.1g
Fat
10.6g
Saturates
1.5g
Sugars
3.1g
Salt
0.14g
Fruit/Veg Portion
2
Ingredients
all 10 types- 2 large Portobello mushrooms, stems removed and reserved
- 1 tsp rapeseed oil
- 3 spring onions, finely chopped
- 150g firm tofu, finely chopped
- 100g frozen spinach, defrosted and water squeezed out
- good pinch black pepper
- 2 tsp tahini
- 1 tsp Dijon mustard
- 1 tbsp fresh basil, chopped
- 6 cherry tomatoes, chopped
Directions
5 steps in totalStep 1
Preheat oven to 180°C / gas mark 4. Place the mushroom caps (top-side down) onto a lightly-oiled baking sheet.
Step 2
Heat oil in a large pan over a medium heat, then finely chop the mushroom stems and add to the pan with the spring onions and tofu. 
Step 3
Cook for 3-4 minutes, then add the spinach and pepper and cook for 2-3 minutes, mixing regularly.
Step 4
Remove from the heat and mix in the tahini, mustard and basil.
Step 5
Mound each mushroom with the tofu mixture and bake for 15- 20 minutes. Top with chopped tomatoes and serve.
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