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.
