Tofu ricotta and spinach stuffed portobellos.
Roast portobello caps for 20 mins and discard all the liquid.
Take one pack of extra firm tofu and process in the food processor with 2 tbsp of olive oil and 1 tsp of dried oregano and a pinch o salt.
Mix the tofu with half a package of thawed frozen spinach and anything else you like. I mixed in kalamata olives an parmesan cheese.
Add a heaping amount of filling to each mushroom cap and top with cheese if you like. bake for another 10-15 mins.
Serve on a plate of warmed tomato sauce and enjoy.