tofu stuffed mushrooms

Serves: 4

Ingredients:
2 large portobello mushrooms, stems removed and reserved
1 teaspoon sunflower oil
3 spring onions, finely chopped
150g firm tofu, finely chopped
100g frozen spinach, defrosted and water squeezed out
pinch black pepper
2 teaspoons tahini
1 teaspoon dijon mustard
1 tablespoon fresh basil, chopped
6 cherry tomatoes, chopped

Method:
preheat oven to 180°c. place the mushroom caps (top-side down) onto a lightly-oiled baking sheet.
heat oil in a large pan over a medium heat, then finely chop the mushroom stems and add to the pan with the spring onions and tofu.
cook for 3-4 minutes, then add the spinach and pepper and cook for 2-3 minutes, mixing regularly.
remove from the heat and mix in the tahini, mustard and basil.
mound each mushroom with the tofu mixture and bake for 15- 20 minutes. top with chopped tomatoes and serve.