Tofu Stuffed Portobello Caps
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Tofu Stuffed Portobello Caps calories by ingredient
Introduction
Quick, easy and nice for lunch or dinner. Packed with protein. Quick, easy and nice for lunch or dinner. Packed with protein.Number of Servings: 2
Ingredients
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2 5' diameter portabella caps
1 tsp olive oil
1 small onion, chopped
1 clove garlic, crushed
10oz pkg fresh spinach
1/4 block Extra Firm Tofu
1/2 cup fat free ricotta cheese
1/4 cup fat free feta crumbles
2 Tbs grated parmesan
Directions
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.
Member Ratings For This Recipe
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