Preparation time is 15minutes
Cook time is 18minutes
Total time is 33minutes
Serve is for 2 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
2
- 2 1/3 cup water, boiling
- 2teaspoons vegetable stock powder
- 4 large portobello mushrooms, stalks removed
- 2tablespoons olive oil
- 75grams red onion, finely chopped
- 2tablespoons pine nuts
- 250grams tofu, diced
- 1/2teaspoons cayenne pepper
- 2tablespoons basil, chopped
- 50grams Parmesan cheese, finely grated
- 175grams baby spinach leaves
- 1 pinch salt
- 1 pinch black pepper
Nutrition per serving
2040kJ / 488Cal
2040 Kilojoules or 488 Calories
23% of daily energy intake*
Protein
23.4grams
Fat
37.8grams
Carbs
15.0grams
Sugars
7.4grams
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
Pour the boiling water into a wide pan, then stir in the stock powder. Add the mushrooms, poach for 2-3 minutes, then remove and drain on kitchen paper.
Step 2 of 5
Heat a little of the oil in a frying pan. Add the onion and fry gently until soft. Remove from the heat and allow to cool.
Step 3 of 5
Dry-fry the pine nuts in a clean pan until golden-brown, remove from the heat, then combine with the onion, tofu, cayenne pepper, basil and remaining oil. Season to taste with salt and black pepper.
Step 4 of 5
Sprinkle some grated Parmesan over each mushroom, then stuff the onion mixture into the mushrooms. Put them in a flameproof dish about 15 cm square below a preheated medium grill for about 10 minutes, until heated through and the cheese has melted.
Step 5 of 5
Scatter the spinach leaves on 2 plates and arrange two hot mushrooms on top (the heat of the mushrooms will wilt the spinach).
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