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Tofu stuffed mushrooms

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Field mushrooms stuffed with spinach and spring onion, topped with tahini and tofu, then roasted.
Serves
2
Prep
10 minutes
Cook
30 minutes
Each 447g serving contains (excludes serving suggestion)
KCal
324
Carbs
10.4g
Fibre
7.3g
Protein
23.0g
Fat
19.5g
Saturates
2.30g
Sugars
8.2g
Salt
0.80g
Portion Fruit & Veg
2
Ingredients
Ingredients
2 large Portobello mushrooms, stems removed and reserved
1 tsp rapeseed oil
3 spring onions, finely chopped
150g tofu, finely chopped
100g frozen spinach, defrosted and water squeezed out
good pinch black pepper
2 small tsp tahini
1 tsp Dijon mustard
1 tbsp fresh basil, chopped
6 cherry tomatoes, chopped
Method
  1. Preheat oven to 180°C / gas mark 4. Place the mushroom caps (top-side down) onto a lightly-oiled baking sheet.
  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.&nbsp
  3. Cook for 3-4 minutes, then add the spinach and pepper and cook for 2-3 minutes, mixing regularly.
  4. Remove from the heat and mix in the tahini, mustard and basil.
  5. Mound each mushroom with the tofu mixture and bake for 15- 20 minutes. Top with chopped tomatoes and serve.
Chefs tips
  • You can use leeks in place of spring onions and parsley rather than basil.
  • Spice it up with a pinch of chilli flakes or a teaspoon of smoked paprika.
  • You could also stuff halved peppers in place of mushrooms
  • Freezing instructions: The mushrooms are suitable for freezing once cooked. Wrap individually in greaseproof paper and without the chopped tomatoes. Defrost for 2 hours, then warm in the microwave or a moderate oven.
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