Vegan Stuffed Mushrooms
I haven't made stuffed mushrooms in forever and decided to make it yesterday. It is my first time using Toby's Tofu, the Lite Vegan version, and it turned out so good. I made this as the main dish but also a great side dish for the holidays.
1 tbsp olive oil
¾ cup Toby’s Tofu, Lite
1 garlic clove, minced
1 tsp paprika powder
¼ tsp cayenne powder
1,5 cups packed fresh spinach, chopped
2 tbsp whole wheat bread crumbs
Preheat oven to 350°F.
Clean mushrooms under running water or with a damp paper towel. Gently break stems off. Cut off the bottom part of the stem and chop the rest very finely. Heat oil in a large skillet under medium heat. Add garlic, chopped mushroom stems, paprika and cayenne powder. Cook for 3 minutes then add tofu and spinach. Cook for another minute or until spinach is wilted.
Fill each mushroom cap with the tofu mix and sprinkle with breadcrumbs. Bake for 20 minutes or until slightly browned. Remove from oven and let cool for a minute. Serve and enjoy!