Tofu Stuffed Portobello Caps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 5' diameter portabella caps1 tsp olive oil1 small onion, chopped1 clove garlic, crushed10oz pkg fresh spinach1/4 block Extra Firm Tofu1/2 cup fat free ricotta cheese1/4 cup fat free feta crumbles2 Tbs grated parmesan
1. Wash mushroom caps, with a spoon scrape out spines and remove stem. Place in baking dish and set aside.
2. In sautee pan, heat olive oil and sautee onion and garlic until transluscent
3. Add spinach, cook until wilted
4. Crumble tofu and mix with ricotta, feta, and parmesan. Add to spinach mixture, stir until smooth and well-blended. Salt and pepper to taste.
Makes 2 servings.
5. Spoon spinach mixture equally into the portabella caps. Bake uncovered for 20 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user STLSKYE.
2. In sautee pan, heat olive oil and sautee onion and garlic until transluscent
3. Add spinach, cook until wilted
4. Crumble tofu and mix with ricotta, feta, and parmesan. Add to spinach mixture, stir until smooth and well-blended. Salt and pepper to taste.
Makes 2 servings.
5. Spoon spinach mixture equally into the portabella caps. Bake uncovered for 20 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user STLSKYE.
Nutritional Info Amount Per Serving
- Calories: 233.2
- Total Fat: 7.8 g
- Cholesterol: 14.0 mg
- Sodium: 731.2 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 6.9 g
- Protein: 26.3 g
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