Italian stuffed portobello mushrooms

Active time: 10min Total time: 30min Servings: 4 Recipe from: Real Plans

Why?

• 20g protein per serving

• Supports brain health

• Gluten free, dairy free

• Supports hormone production

• Aids digestions

• Low Carb

• Great to stabilise blood sugar

Ingredients:

• parchment paper

• 4 large portobello mushrooms

• 110 g sun-dried tomatoes in oil

• 340 g super firm tofu

• 1/2 bunch fresh basil

• 1/4 bunch fresh parsley

• 2 teaspoons minced garlic

• 2 tablespoons nutritional yeast

• 1 tablespoon lemon juice

• sea salt, and ground black pepper, to taste

How to prepare

1. Preheat oven to 180C. Line a baking sheet with baking parchment.

2. Wash and remove the stems from the portobello mushrooms. Place the mushrooms onto the baking sheet.

3. Drain the sun-dried tomatoes. Chop tofu into large cubes.

4. Add sun-dried tomatoes to a food processor along with the basil, parsley, garlic, nutritional yeast, lemon juice, salt, and pepper.

5. Pulse until the tomatoes form a chunky paste.

6. Add tofu to the food processor. Pulse again until the mixture resembles large bread crumbs.

7. Scoop the filling evenly onto the mushroom caps.

8. Place the baking sheet in the oven and bake for 18-20 minutes, until the mushrooms are soft and the filling is heated through.

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