Tofu-stuffed mushrooms

Name: Tofu-stuffed mushrooms
Ingredients: 500 g mushrooms; 150 g tofu with bell pepper; 50 g wild garlic; 75 g red bell pepper

Season - Tofu-stuffed mushrooms by Zina A. - Recipia

Tofu-stuffed mushrooms bake until the caps soften and the filling browns lightly. Tofu with bell pepper, chopped stems and wild garlic make a green filling, with little red pieces sprinkled on top at the end; the mushrooms turn soft and are easy to eat with a fork. I chop the wild garlic a little coarsely, so green pieces remain in the filling. Prep: 15 minutes. Cook: 20 minutes. Total time: 35 minutes. Serves: 4. Approximately 90 kcal and 9 g protein per serving.

Ingredients

500 g mushrooms
150 g tofu with bell pepper
50 g wild garlic
75 g red bell pepper

Preparation

1. Heat the oven to 200°C. Clean the mushrooms, remove the stems and chop them. Arrange the caps on a baking tray lined with baking paper. 2. Grate the tofu and chop the wild garlic. Mix them with the chopped stems. 3. Fill the caps with the mixture and bake for 20 minutes, until the mushrooms soften and the filling browns. 4. Cut the red bell pepper into small pieces, sprinkle them on top and serve.

Notes

Serve them with a green salad and bread. Store any leftovers in a sealed container in the fridge for up to 3 days. Choose firm caps of similar size so they cook at about the same rate. Very watery mushrooms can leave liquid in the tray; drain it before serving, taking care not to tip out the filling. If you have plain tofu, mix in 30 g of finely chopped red bell pepper and save the remaining pieces for garnish. Tofu contains soy.