This recipe was inspired by my brother, Alex. He suggested we make stuffed Portobello mushrooms… I had tofu, veggies, and marinara sauce on hand… and voila! These were some of the best stuffed mushrooms I’ve ever had, I think Alex agreed. And just to note, I have the coolest little brother ever. Well, he’s not little… I have to reach up to hug him, and I can basically fit both of my feet in one of his shoes. He’s seven years younger than me, which should mean he still seems like a baby, but he doesn’t. He’s a full grown dude, sings bass, and is kicking butt in his second year of veterinary school at UGA, where he also serves as president of the vet school fraternity. He’s about the most genuine, fun to be around, laid-back person you could ever hope to meet. I pretty much adore him, if you can’t tell. And for the first time in our adult lives, we actually live in the same town and make time to hang out on a regular basis.
So, you can imagine my sheer delight when he suggested a weekly sibling dinner party night… he even requested vegetarian meals. We’ve cooked dinner every Tuesday since I moved back. It’s been a blast testing my recipes on him. I mean, I know I love to eat plant-based, but seeing my brother, with his man appetite, feel full and satisfied on veggie dishes gives me a huge feeling of accomplishment. Each week it seems like the recipes get better and better, this week was no exception. These were so good (and easy) it actually blew my mind.
6 medium sized Portobello mushrooms (remove and chop stems to use in sauté)
2 Tb balsamic vinegar
1/2 cup sun-dried tomatoes
1 package extra-firm tofu, crumbled
1/2 yellow bell pepper, diced
4-5 green onions, chopped
1/4 red onion, diced
2 garlic cloves, minced
1 jar marinara sauce (My favorite is Newman’s Own Sockarooni)
1/2 cup mozzarella cheese, shredded
Italian seasoning and red pepper flakes to taste
1. Drain tofu, slice into smaller pieces and press with paper towels to remove excess moisture. Repeat several times with dry paper towels, the more water removed the better tofu cooks. (I usually let it sit wrapped in paper towels with heavy book on top for an hour before cooking it).
2. Line baking sheet with parchment paper and preheat oven to 400 degrees.
3. Rinse mushrooms and pat dry, spread evenly on baking sheet cap side down, and drizzle balsamic vinegar on each.
4. Bake mushrooms for 5 minutes and remove from oven.
5. Meanwhile spray non-stick skillet with cooking spray and turn to medium-high heat.
6. Sauté onions, garlic, bell pepper, and sun-dried tomatoes about 5 minutes.
7. Crumble tofu and stir in, let cook until tofu slightly browned, about 5-10 minutes, add Italian seasoning and red pepper to taste.
8. Stir in jar of marinara sauce and let simmer on low a few more minutes.
9. Spoon tofu mixture into mushroom caps, sprinkle mozzarella cheese on top and bake another 5-10 minutes or until cheese slightly browned.
Recipes from previous veggie cooking nights:
week 1: homestyle quinoa veggie burgers on pita with hummus, and sautéed zucchini and sweet potato fries
week 2: paella primavera, similar to this paella recipe but with different vegetables and without the tempeh
week 3: creamy cauliflower alfredo
week 4: spaghetti squash spaghetti