Easy Stuffed Mushrooms with Tofu Ricotta and Sun-Dried Tomatoes
A delicious and versatile dish that features creamy tofu ricotta stuffed into large mushrooms, making them perfect for any occasion.
Ingredients
Main Ingredients
- 12 large large mushrooms Firm and fresh for the best texture
- 1 cup firm tofu Mashed for the filling
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil For sautéing
- Salt and pepper to taste
- Fresh herbs, optional, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Remove the stems from the mushrooms and chop them finely.
- In a skillet, heat the olive oil over medium heat and sauté the minced garlic with the chopped mushroom stems until softened.
- In a bowl, mash the firm tofu with a fork, then add the sautéed garlic and mushroom stems, chopped sun-dried tomatoes, nutritional yeast, and season with salt and pepper. Mix well.
- Generously stuff each mushroom cap with the tofu mixture.
Baking
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until tender and slightly golden.
- Sprinkle with fresh herbs and serve warm.
Notes
These stuffed mushrooms pair wonderfully with a fresh green salad or steamed vegetables. For extra flavor, consider adding a drizzle of balsamic glaze over the top before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.