16-20button mushroomsstemmed, washed, and patted dry
Instructions
Preheat the oven to 400° F and press your tofu.
Combine all of the ricotta ingredients in your food processor, and run, stopping to scrape down the sides, until you have a ricotta-like mixture. Taste and adjust seasonings, then stir in the panko.
Divide the mixture evenly between the mushrooms, and bake on a lined baking sheet for 20-25 minutes, until the mushrooms are nice and tender and the tops are starting to turn golden. Serve warm or at room temperature.
Notes
If you don't have a food processor, you can mash the tofu ricotta by hand instead.These can be made ahead! Make the filling and stuff the mushrooms, but hold off on baking. You can store them, uncooked, for up to one day, then bake as directed. Pull them out of the fridge when you turn on the oven, so they have time to approach room temperature while the oven preheats.Store leftovers in an airtight container and reheat in the oven, air fryer, or microwave. They'll keep for up to 3 days.