Spinach Stuffed Portabella Mushrooms
Ingredients
- 2 whole Portobella mushrooms cleaned, stems removed
- 1 cup Firm tofu
- 3 cups Baby spinach leaves
- 1/2 cup Tomato sauce
- 1/4 tsp Salt
- 2 tbsp Part-skim mozzarella cheese shredded
Instructions
- Preheat oven to 375 degrees. Wrap tofu in paper towels and let sit for 5-10 minutes to drain excess water. Place mushroom caps on a baking sheet and set aside. In a separate bowl, place tofu and mash with a fork.
- Next, add baby spinach leaves. Using the long neck extension of your hand immersion blender, turn onto medium speed and blend the tofu and spinach directly in the bowl until it has a creamy consistency. (At first it may seem like it won't get creamy, but keep blending and it will.)
- Add sauce and salt to creamy tofu spinach mixture, and spoon into each mushroom cap. Place baking sheet in the oven, and bake for approximately 20 minutes, until the mushrooms start to look cooked. Sprinkle cheese on top, bake another 10 minutes, and serve immediately.Recipe Notes
Notes
[nutrition-label]
Nutrition
Calories: 274kcalCarbohydrates: 19gProtein: 30gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 620mgPotassium: 3324mgFiber: 7gSugar: 3gVitamin A: 17000IUVitamin C: 80.9mgCalcium: 580mgIron: 7.7mg
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