Preheat oven to 425℉ (218℃). In a large saucepan, add onions, garlic and spices and cook until onions are translucent. Add in the Portobello stems and Swiss chard, and let wilt. Stir in the soft tofu, break apart until the mixture is smooth. Fill mushroom caps and place on a tray. Bake for 30 minutes. Enjoy with a side of your choice
Swiss Chard and Tofu Stuffed Portobellos
Description
Swiss Chard and Tofu Stuffed Portobellos Serves 2 4 Portobello mushrooms Half of a sweet onion, finely chopped 3 cloves of garlic 1 tsp Bragg’s liquid aminos ¼ tsp of anise seed ¼ tsp celery seed ½ teaspoon ground sage 1 tsp garlic powder (optional) ½ tsp rosemary Stems from 4 Portobellos, chopped 6 large leaves of Swiss chard, finely chopped (can substitute for 3 cups of spinach, finely chopped) 1 package of soft tofu (300g), drained of water Preheat oven to 425℉ (218℃). In a large saucepan, add onions, garlic and spices and cook until onions are translucent. Add in the Portobello stems and Swiss chard, and let wilt. Stir in the soft tofu, break apart until the mixture is smooth. Fill mushroom caps and place on a tray. Bake for 30 minutes. Enjoy with a side of your choice.Swiss Chard and Tofu Stuffed Portobellos
Swiss Chard and Tofu Stuffed Portobellos
Instructions
-
Process
Preheat oven to 425℉ (218℃). In a large saucepan, add onions, garlic and spices and cook until onions are translucent. Add in the Portobello stems and Swiss chard, and let wilt. Stir in the soft tofu, break apart until the mixture is smooth. Fill mushroom caps and place on a tray. Bake for 30 minutes. Enjoy with a side of your choice.
Note
- Cook this recipe at low heat.
- Use fresh ingredients for better taste
- After cooking, wait for at least 15 minutes for better taste
Swiss Chard and Tofu Stuffed Portobellos
