Stuffed Portabella Mushrooms w/ Spinach and Tofu Ricotta

[Guest guest]

This recipe is from Horizon's Cookbook, which was written by the chef

/ owner of an amazing vegan restaurant here in Philly. If you ever

find yourself in the city of brotherly love, be sure to check out

Horizon's Cafe... Better yet, bring me along.

 

 

Stuffed Portabella Mushrooms with Spinach and Tofu Ricotta

 

Ingredients for Marinade:

2 teaspoons+ Olive Oil

1 splash balsamic vinegar

1 splash tamari soy sauce

1 teaspoon ground black pepper

 

Ingredients for Mushrooms & " Ricotta " :

2 large portabella mushrooms

9-12 Oz. Spinach*

1/4 lb. Tofu, crumbled

1 tbs. olive oil

salt & pepper (to taste)

1 teaspoon Dijon mustard

1 teaspoon garlic, minced

1/4 cup Italian seasoning (i.e., Equal parts oregano, basil, & thyme)

1 plum tomato, minced

2 teaspoons crushed walnuts or pine nuts (optional)

 

 

In a large bowl, make your marinade and set aside.

 

Bring a medium pot of water to boil. Drop the shrooms into it for

about two minutes. Remove them and place in the marinade bowl.

 

Fill another bowl with ice water. Drop fresh spinach* into the still

boiling water. When the color turns bright green remove the spinach

from the boiling water and place it in the ice water to stop the

cooking process. When cooled, drain the spinach.

 

In another mixing bowl, crumble the tofu and drizzle in 1 tbs. olive

oil, salt, pepper, Dijon mustard, garlic, Italian spices, and crushed

nuts (if using). Add spinach and toss lightly.

 

Place the portabella on a baking sheet topside down. and fill them

with the ricotta mixture. Drizzle the tomato over the top of your

stuffed mushrooms. Bake at 450 F for about 10 mins.

 

Put the leftover mushroom marinade into a blender and blend it with

enough olive oil (up to 1/2 cup) so that it emulsifies. Before

serving, surround each mushroom with a little pool of this vinaigrette.

 

 

*With the recent recall, it may still be hard to find fresh spinach.

I used frozen chopped spinach and it turned out fine. The recipe

called for a pound, which I think is way too much. Use as much

spinach as you like.

[Guest guest]

this sounds good, dave. i always marinate my

portabellas in olive oil and balsamic vinegar before

grilling them. thanks for sharing the recipe!

 

--- Dave <dave4sale wrote:

 

> This recipe is from Horizon's Cookbook, which was

> written by the chef

> / owner of an amazing vegan restaurant here in

> Philly. If you ever

> find yourself in the city of brotherly love, be sure

> to check out

> Horizon's Cafe... Better yet, bring me along.

>

>

> Stuffed Portabella Mushrooms with Spinach and Tofu

> Ricotta

>

> Ingredients for Marinade:

> 2 teaspoons+ Olive Oil

> 1 splash balsamic vinegar

> 1 splash tamari soy sauce

> 1 teaspoon ground black pepper

>

> Ingredients for Mushrooms & " Ricotta " :

> 2 large portabella mushrooms

> 9-12 Oz. Spinach*

> 1/4 lb. Tofu, crumbled

> 1 tbs. olive oil

> salt & pepper (to taste)

> 1 teaspoon Dijon mustard

> 1 teaspoon garlic, minced

> 1/4 cup Italian seasoning (i.e., Equal parts

> oregano, basil, & thyme)

> 1 plum tomato, minced

> 2 teaspoons crushed walnuts or pine nuts (optional)

>

>

> In a large bowl, make your marinade and set aside.

>

> Bring a medium pot of water to boil. Drop the

> shrooms into it for

> about two minutes. Remove them and place in the

> marinade bowl.

>

> Fill another bowl with ice water. Drop fresh

> spinach* into the still

> boiling water. When the color turns bright green

> remove the spinach

> from the boiling water and place it in the ice water

> to stop the

> cooking process. When cooled, drain the spinach.

>

> In another mixing bowl, crumble the tofu and drizzle

> in 1 tbs. olive

> oil, salt, pepper, Dijon mustard, garlic, Italian

> spices, and crushed

> nuts (if using). Add spinach and toss lightly.

>

> Place the portabella on a baking sheet topside down.

> and fill them

> with the ricotta mixture. Drizzle the tomato over

> the top of your

> stuffed mushrooms. Bake at 450 F for about 10

> mins.

>

> Put the leftover mushroom marinade into a blender

> and blend it with

> enough olive oil (up to 1/2 cup) so that it

> emulsifies. Before

> serving, surround each mushroom with a little pool

> of this vinaigrette.

>

> *With the recent recall, it may still be hard to

> find fresh spinach.

> I used frozen chopped spinach and it turned out

> fine. The recipe

> called for a pound, which I think is way too much.

> Use as much

> spinach as you like.