Guest guest Posted June 17, 2007 Report Share Posted June 17, 2007 Oven-Roasted Portobello Mushrooms 4 large portobello mushrooms, stems removed and chopped 5 ounces extra firm tofu, crumbled 1 tablespoon olive oil, plus 1 teaspoon for greasing pan 2 tablespoons fresh basil, chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper (optional) 2 tablespoons bread crumbs, gluten free Preheat oven to 375 . In a bowl, stir together chopped mushroom stems, tofu, 1 tablespoon olive oil, basil, salt, and pepper. Stuff mushroom caps with the filling. Lightly grease a baking pan with 1 teaspoon olive oil, then place the caps smooth side down. Top with bread crumbs, cover with foil, and bake 30 minutes. Remove foil and bake 15 minutes longer, until golden brown. Yield: 4 side dish servings Quote Link to comment Share on other sites More sharing options...
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