Don’t you just love stuffed mushrooms? These beautiful ‘bellas are stuffed with homemade tofu ricotta and tasty greens.
This is another recipe for my sponsors at EZ Tofu Press, and I’m super excited about it! I have to be honest with you guys: I’ve been in a bit of a food rut lately. There have been a lot of soups and a lot of mashed potato bowls around this house lately, and these stuffed mushrooms were a refreshing change of pace!
You’ll see below that the recipe calls for pressed tofu, and this is a very important step. If you don’t press the excess moisture out of your tofu, your ricotta will be wetter, and you’ll end up with way too much juice in the pan between that and the stuffed mushrooms.
I used my EZ Tofu Press to press the water out. (You can find a step-by-step for that here.) It’s super simple to use, and it gets a lot of water out very quickly. Before you start prepping your other ingredients, just get your tofu started in the press. By the time you’re ready to crumble it, it will be ready to go.
Stuffed Mushrooms with Homemade Tofu Ricotta
The ricotta recipe below yields a little bit more than you’ll need for the stuffed mushrooms. You could add a small fifth stuffed mushroom or use the leftover to top a salad or as sandwich filling. I trust that it will not go to waste in your hands!
Yield: 4 servings
- 1 block extra firm tofu, pressed
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 6-8 tablespoons nutritional yeast, to taste
- 2 teaspoons herbes de Provence
- pinch of sea salt and black pepper
- 2 tablespoons olive oil
- 1 bunch Swiss chard, chopped (You can use other greens in this recipe. Since chard wilts quite a bit when you cook it, reduce the amount of greens by half if you’re using something hardier like kale or collards.)
- 4 portobello mushrooms
- Preheat the oven to 400F, and put your tofu into the press (see note below).
- To make the tofu ricotta: In a large bowl, crumble the tofu and use a fork to mix it together with the 2 tablespoons olive oil, garlic powder, nutritional yeast, herbes de Provence, salt, and pepper. Set aside.
- Heat the oil in a large skillet, and saute the chard until it wilts and turns bright green. Fold the chard into the tofu ricotta.
- Divide the chard/ricotta mixture between the mushrroms, and bake on a greased or silpat-lined cookie sheet for 15-18 minutes, or until the mushrooms are tender. This will depend on the size of your mushrooms.
Note: I love my EZ Tofu Press, but if you don’t have one, you can put your tofu into a colander in the sink, put a plate on top, and stack a few heavy cans onto the plate.