Displaying stuffed portabello mushrooms recipe

stuffed portobello mushrooms for 4

8 large portobello mushrooms
pkg tofu light
2 c chopped fresh spinach
1 garlic clove
salt
1/2 c breadcrumbs

1. preheat oven to 350
2. remove stems; chop well. Clean caps
3. Combine tofu, spinach, garlic, and salt until smooth
4. coat large skillet with canola oil; cook mushroom stems and tofu until stems are tender (3 mins)
5. add breadcrumbs to tofu mixture until dry, 1 tbsp at a time
6. spray a large baking dish with canola spray. Place caps in dish, bake for 20 mins until tender
7. Serve 2 mushroom caps per plate


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