Makes 4 servings
Nobody will ever guess that the stuffing in these mushrooms is half tofu. The thing about tofu is that it tends to take on the flavor of whatever is cooked with it, so here, the tofu pretty much tastes like feta. But you’re still getting all of tofu’s health benefits.
Ingredients
- 12 large or “stuffing” white mushrooms
- 1 tsp olive oil
- 1/4 c minced yellow onion, finely chopped
- 1 garlic clove, minced
- 1/2 c light tofu
- 1/4 tsp mustard powder
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 c fat free feta
- 1/4 c fresh, baby spinach, roughly chopped
- 1 tbsp fresh basil, minced
- 2 tbsp panko (Japanese breadcrumbs)
Directions
1. Preheat oven to 350 degrees.
2. Wash mushrooms and remove stems. Place mushrooms stem-side down in a shallow baking dish coated with cooking spray. Cook for 10 minutes. Remove any excess liquid from the baking dish and set aside.
3. In a non-stick sauté pan, heat olive oil. Sauté the onions until soft, about 2 minutes. Add in garlic, tofu, mustard powder, Worcestershire sauce, salt and pepper and cook for an additional 2 minutes.
4. Add in feta, spinach and basil and remove pan from heat.
6. Stir in panko.
7. Turn mushrooms over so that the stuffing side is up, then stuff the mushrooms.
8. Cook for 15 minutes or until mushrooms are tender and stuffing has turned slightly golden.
2. Wash mushrooms and remove stems. Place mushrooms stem-side down in a shallow baking dish coated with cooking spray. Cook for 10 minutes. Remove any excess liquid from the baking dish and set aside.
3. In a non-stick sauté pan, heat olive oil. Sauté the onions until soft, about 2 minutes. Add in garlic, tofu, mustard powder, Worcestershire sauce, salt and pepper and cook for an additional 2 minutes.
4. Add in feta, spinach and basil and remove pan from heat.
6. Stir in panko.
7. Turn mushrooms over so that the stuffing side is up, then stuff the mushrooms.
8. Cook for 15 minutes or until mushrooms are tender and stuffing has turned slightly golden.
