Stuffed portobellos! Tofu ricotta and spinach stuffed portobellos. Roast portobello caps for 20 mins and discard all the liquid. Tofu ricotta: 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. Kerri

Stuffed portobellos!

Tofu ricotta and spinach stuffed portobellos.

Roast portobello caps for 20 mins and discard all the liquid.

Tofu ricotta: 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. Kerri