Stuffed Portobello Mushrooms with Tofu & Poblano Cream
Ingredients
Poblano Cream
-
1
piece
poblano pepper
-
½
cup
raw cashews
-
2
cloves
garlic
-
1
tablespoon
nutritional yeast
-
1 ½
tablespoons
lime juice
-
to taste
sea salt
-
to taste
ground black pepper
-
½
cup
water
Stuffed Portobello Mushrooms
-
4
cups
cauliflower rice
-
½
block
firm or extra firm tofu
-
3
tablespoons
olive oil
-
2
teaspoons
nutritional yeast
-
2
teaspoons
chili powder
-
2
teaspoons
ground cumin
-
2
teaspoons
garlic powder
-
2
teaspoons
onion powder
-
1
teaspoon
ground coriander
-
2
teaspoons
adobo sauce
-
1
tablespoon
arrowroot starch
-
1
tablespoon
cornmeal
-
4
very large
portobello mushrooms
-
to taste
olive or avocado oil spray
-
for serving
chopped cilantro or other leafy herb
Instructions
- Preheat the oven to broil and line two baking sheets with parchment paper.
- Char the poblano pepper directly on the oven rack until evenly charred, then steam it in a covered bowl for 5 minutes.
- Lower the oven temperature to 425°F.
- Blend the soaked cashews, garlic, nutritional yeast, lime juice, salt, pepper, and water until smooth, adding the peeled poblano pepper.
- In separate bowls, mix the cauliflower rice and tofu with their respective spices and olive oil.
- Spread the cauliflower rice and tofu on one baking sheet and the portobello mushrooms on another, seasoning the mushrooms.
- Bake the mushrooms for 20 minutes, then stir the cauliflower and tofu and bake for an additional 10 minutes until golden brown.
- Combine the cauliflower rice and tofu mixture, then fill the cooked portobello mushrooms with it.
- Return the stuffed mushrooms to the oven for 10 minutes to heat through.
- Serve the stuffed mushrooms topped with poblano cream and chopped cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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