Stuffed Mushrooms
Recipe and picture courtesy of Emily Bollinger
Ingredients
- 4 large field mushrooms
- 300g pack tofu
- ⅓ cup semi dried tomatoes, finely chopped
- ¼ cup sliced kalamata olives
- ⅓ cup marinated capsicum strips, finely chopped
- 1 small brown onion, finely diced
- 2 cloves garlic minced
- 1 bunch basil
- ½ tbsp dried Italian herbs
- ⅓ cup panko bread crumbs
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- Salt & pepper to taste
Directions
Step 1
Preheat oven to 180°C
Step 2
In a small frying pan add olive oil and add onion and cook until translucent, add garlic and cook for another minute.
Step 3
In a medium sized bowl, use your hands to break up tofu into small pieces, Add semi dried tomatoes, olives, capsicum, onion and garlic, finely chopped basil and dried herbs.
Step 4
Mix well and taste for seasoning, add salt and pepper to taste.
Step 5
Lay mushrooms on a baking tray lined with baking paper and gently remove stems.
Step 6
Fill mushroom caps with tofu mixture.
Step 7
In a small bowl combine panko bread crumbs with yeast or vegan cheese option and sprinkle generously over mushrooms.
Step 8
Bake for 20-30 Mins until slightly browned and mushrooms cooked.
Step 9
Serve with a side salad.
Ingredients
- 4 large field mushrooms
- 300g pack tofu
- ⅓ cup semi dried tomatoes, finely chopped
- ¼ cup sliced kalamata olives
- ⅓ cup marinated capsicum strips, finely chopped
- 1 small brown onion, finely diced
- 2 cloves garlic minced
- 1 bunch basil
- ½ tbsp dried Italian herbs
- ⅓ cup panko bread crumbs
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- Salt & pepper to taste
