March 13, 2011

portabella mushrooms stuffed with tofu ricotta

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)

Smoky paprika
  1. 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. 
  2. Place the mushrooms cap side down and sprinkle some salt and pepper. Dust with potato starch or arrowroot. 
  3. If using, add onion/garlic powder to the tofu ricotta (recipe below) and mix well. 
  4. Using a butter knife (or a spatula), stuff the caps of mushrooms with the tofu, making a small mound. 
  5. Bake at a preheated oven of 400°F for 15 to 20 minutes. 
  6. 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.

1 comment:

  1. To make ricotta cheese you could also use this:

    (serves 1)
    200 ml of soy milk unflavoured
    1 tablespoon of cider vinegar
    Boil the milk; when it reaches the maximum boiling point (when it tends to foam up) add the tablespoon of vinegar, turn the heat off and stir. Should coagulate immediately, the flakes will come up and the clear yellow whey remains to the bottom. If, conversely, you see that flakes are forming, but the whey is still milk, bring it to a boil again and add a few drops more of vinegar. Gather all the coagulated part and put it in a colander, give it a quick rinse under water to remove the taste of vinegar. Let it drain, you can also push it a little against the mesh of the sieve, in order to remove the excess of water. Remove ricotta from the colander and put it on a plate. Here it is, the ricotta cheese is ready!
    With these doses, you get about 60 gr of ricotta cheese.

    See you soon