This is a fancy but easy dish to prepare. And it's gluten-free! Just make sure you make the tofu ricotta a couple of days in advance. The meaty texture of portabellas goes really well with the flavorful tofu stuffing. The combination of sweet miso, ume paste and nutritional yeast is just magical! Enjoy!
4 caps of portabella mushrooms
Salt and pepper
Potato starch or arrowroot (or regular flour if you don’t have to make it gluten-free) for dusting
1 batch of Easy cheesy tofu ricotta (recipe below)
Dashes of onion powder (optional)
Dashes of garlic powder (optional)
- Remove the stems of portabella mushrooms by twisting them off. (Save them for some other dish such as soups and sauteed vegetables.) Brush off to remove any debris on both sides of mushroom caps.
- Place the mushrooms cap side down and sprinkle some salt and pepper. Dust with potato starch or arrowroot.
- If using, add onion/garlic powder to the tofu ricotta (recipe below) and mix well.
- Using a butter knife (or a spatula), stuff the caps of mushrooms with the tofu, making a small mound.
- Bake at a preheated oven of 400°F for 15 to 20 minutes.
- Dust with smoky paprika and serve!
Easy Cheesy Tofu Ricotta
Cooking the tofu is not absolutely necessary but I find it makes the texture a bit more like ricotta. This makes a good salad and pizza topping as well. Have fun!
1 block of extra firm tofu, boiled for 10 minutes and drained
2 TBS white miso
2 tsp ume paste
2 TBS nutritional yeast
Squeeze out the water from the tofu and crumble it up. Mix the rest of the ingredients by hand, transfer it to a container with a lid and let it sit in the refrigerator for a couple of days for the flavors to develop.