Stuffed mushrooms are perfect finger food when folks are visiting. Nevertheless, if you wish to turn it into a main meal, you can go for gigantic mushrooms. The best part of it is, they are so simple to make and so delicious.
Preheat oven to 350 deg F. Line an oven tray with parchment paper and set aside for later use.
In a medium sized bowl add tofu, hummus, nutritional yeast and pinch of ground black pepper and break down with a fork. Bring to a ricotta like consistency. Set aside.
In a food processor add onion, tomato, garlic, salt, pepper, parlsey and red chilli flakes. Remove the stems from the portobello mushrooms, clean with a wet kitchen cloth or paper towel (do not wash) and add them to the processor. Now, pulse until ingredients are finely chopped. Set aside.
Clean the mushrooms with a wet cloth or paper towel, avoid washing since the mushrooms will release a lot of moisture when baking or broiling. Stuff each mushroom with a layer of tofu mixture first, then a layer of tomato mixture (don't overload the mushroom).
Place the stuffed mushrooms on the oven tray and bake for 20 - 30 minutes in the midsection of the oven. Remove and serve immediately.
Garnish with extra pieces of chopped flat-leaf parsley (optional).
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.