Italian Stuffed Portobello Mushrooms

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Servings: 4 Prep: 10 min Cook: 20 min Low Carb Pescetarian Vegan Vegetarian Food Processor Homestyle Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Parchment Paper, Portobello Mushrooms, Fresh Basil, Fresh Parsley, Sea Salt, Ground Black Pepper

Ingredients

parchment paper ⚠

4 large portobello mushrooms ⚠

1 cup sun-dried tomatoes in oil

12 ounces super firm tofu

½ bunch fresh basil ⚠

¼ bunch fresh parsley ⚠

2 teaspoons minced garlic

2 tablespoons nutritional yeast

1 tablespoon lemon juice

sea salt, to taste ⚠

ground black pepper, to taste ⚠

Instructions

1. Preheat oven to 350F. 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.