Caramelized Onion and Tofu Ricotta Stuffed Mushies

Serves 4-6 servings

Prep time: 15 minutes
Cook/Bake time: 35 minutes
Total time: 50 minutes

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Dairy free

Gluten free

Soy free

Sugar free



What You'll Need

For the Mushies

  • 4-6 portobello mushrooms
  • 1 small onion, thinly sliced 
  • 1 tbsp chives, chopped
  • 1 tbsp flat leaf parsley, chopped
  • 1 tbsp rosemary, chopped
  • 4 tbsp pine nuts, toasted
  • 2 tbsp EVOO

For the Tofu Ricotta

  • ½ package organic extra firm tofu
  • 1 package Culcherd Original Cheese
  • Hymalayan pink salt, to taste 

How To

For the Tofu Ricotta

  • In a medium sized bowl, crumble tofu and mix with Original cheese. Season with salt.
  • Stir in chives, parsley, rosemary and set aside. 


For the Mushies

  • Preheat oven to 400°F.
  • In a medium skillet, heat EVOO over medium heat. Add onions and cook until softened/caramelized, about 15-20 minutes. 
  • Once cooled, mix into tofu ricotta mixture. 
  • Remove stems from portobello mushrooms and wipe clean. 
  • Stuff mushies with a generous amount of ricotta mixture and garnish with toasted pine nuts.
  • Bake for 10-15 minutes or until warmed through.