Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
6
- 30grams Lucky Hazelnut Meal
- 40grams Lucky Hazelnut Kernels, crushed (for topping)
- 6 portobello mushrooms
- 1teaspoons coconut oil
- 1/4 onion, finely diced
- 1 spring onion, finely diced
- 3/4 celery stick, finely diced
- 1teaspoons garlic, minced
- 100grams tofu, extra firm, pressed and crumbled
- 1/2teaspoons mixed herbs, dried
- 5grams yeast
- 1tablespoons parsley, chopped
- 1tablespoons dried cranberries, roughly chopped
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
Nutrition per serving
575kJ / 138Cal
575 Kilojoules or 138 Calories
7% of daily energy intake*
Protein
6.5grams
Fat
9.6grams
Carbs
7.8grams
Sugars
4.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat fan-forced oven to 160°C. Remove the stems from the mushrooms and chop them finely. Set stems aside.
Step 2 of 5
Place the whole Portobello mushrooms in a non-stick pan and sauté them in some coconut oil for a couple of minutes each side, to soften. Remove from pan and set aside. In the same pan cook the chopped mushroom stems, onion, celery, shallots, and garlic for a couple of minutes.
Step 3 of 5
Add the crumbled tofu and mixed herbs and cook for another couple of minutes. Add the hazelnut meal, nutritional yeast, parsley, cranberries, salt and pepper. Stir well and remove from heat.
Step 4 of 5
In a glass baking dish oiled with coconut oil, add the Portobello mushrooms, and fill with the tofu mix. Bake for 10 minutes.
Step 5 of 5
Once cooked, sprinkle with crushed raw hazelnuts and serve immediately.
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