Tofu Stuffed Mushrooms
A delightful dish that combines the heartiness of mushrooms with the creamy goodness of tofu, making it a healthy and flavorful option for any occasion.
Ingredients
For the Filling
- 1/2 block extra firm tofu (pressed) Ensure it is well-pressed to remove excess moisture.
- 2 tablespoons cashews Can experiment with different nuts for varying flavors.
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 cup fresh basil (loosely packed) Can substitute with other herbs like parsley or thyme.
- 1 1/2 teaspoons lemon juice Can add lemon zest for a citrusy twist.
- 1/4 teaspoon salt Adjust according to taste.
- 1/8 teaspoon black pepper Add red pepper flakes for a spicy kick if desired.
- 1/4 cup panko breadcrumbs
For the Mushrooms
- 16-20 pieces button mushrooms (stemmed, washed, and patted dry) Ensure they are cleaned and dried properly.
Instructions
Preparation
- Preheat the oven to 400°F.
- Press the tofu to remove excess moisture.
- In a food processor, combine all of the filling ingredients and run until you have a ricotta-like mixture, stopping to scrape down the sides.
- Taste and adjust seasonings as necessary.
- Stir in the panko breadcrumbs.
- Divide the filling evenly between the mushrooms.
Baking
- Place the stuffed mushrooms on a lined baking sheet and bake for 20-25 minutes, until mushrooms are tender and tops are golden.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a preheated oven at 350°F or microwave. For longer storage, freeze stuffed mushrooms before baking and thaw them overnight in the refrigerator before use.