FOR VEGETARIAN LOVERS

TOFU AND PARMESAN-STUFFED PORTOBELLO MUSHROOMS

SERVES 2 
PREP TIME 25 MINUTES
COOKING TIME 40 MINUTES

438 CALORIES | 26 GRAMS PROTEIN | 51 GRAMS CARBOHYDRATES | 16 GRAMS FAT

Ingredients

8.whole portobello mushrooms
1.tablespoon extra-virgin olive oil
1.clove garlic, peeled and minced
1.(12-ounce) package soft tofu
1/4.cup grated Parmesan cheese
1/4.teaspoon onion powder
1/4.cup chopped fresh parsley
1/4.teaspoon sweet paprika
1/4.teaspoon ground cayenne pepper
      Salt and ground black pepper, to taste
1 1/2.cups cooked brown rice, to serve

Method

1 Preheat the oven to 350°F. Lightly coat a baking sheet with
   cooking spray and set aside.
2 Clean mushrooms with a damp paper towel. Carefully break off
   stems, chopping, and adding into a bowl to reserve. Use a spoon
   to scrape and remove the gills from each mushroom cap, discarding
   the gills.
3 Warm oil in a large skillet over medium heat. Sauté garlic
   with reserved chopped mushroom stems. Continue until any moisture
   has disappeared, taking care not to burn the garlic. Set the
   mixture aside to cool.
4 When the mushroom mixture is cool, stir in tofu, Parmesan,
   onion powder, parsley, paprika, cayenne, salt, and pepper. Mix
   well.
5 Using clean hands, fill each mushroom cap with a generous
   amount of stuffing. Arrange caps onto the prepared baking sheet.
6 Bake caps until mushrooms are piping hot and liquid starts to
   form under caps, about 30 minutes.
7 Serve at once with brown rice.