recipeName: tofu stuffed mushrooms
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
steps: 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.
NER: portobello mushroom sunflower oil spring onions firm tofu spinach black pepper tahini dijon mustard basil cherry tomatoes