Stuffed Portabella Mushrooms

4 servings

Ingredients: 
 

• 4 portabella mushrooms, stems removed

• 2 tbsp. olive oil + small drizzle for mushrooms

• ½ c. yellow onion, diced

• ½ c. red pepper, diced

• ½ c. celery, diced

• ¾ c. canned diced tomatoes, juice drained

• 1 tbsp. garlic, minced

• 1 ½ c. cooked rice

• 4 oz. tofu, diced (same size as vegetables)

• ¼ c. parmesan cheese (any kind of cheese you have around or prefer will work) 

• 2 tsp. salt

• ½ tsp. pepper, ground

• ½ tsp. paprika

Directions: 
 

1. Preheat oven to 350 degrees
2. Add olive oil to pan on medium heat and sauté vegetables with spices until tender; turn off heat and cool 
3. In a mixing bowl combine cooked rice, tofu, sautéed vegetables, and cheese;  gently mix until all ingredients are combined (You should end up with about 4 cups of filling)
4. Brush mushrooms with olive oil (inside and out) and season with a pinch of salt and pepper; equally divide the filling between the mushrooms
5. Place the mushrooms in a baking pan and add  ½ cup vegetable stock, broth or water 
6. Place in oven for 20-25 minutes, or until the mushrooms feel tender and the filling is hot throughout
7. Serve as a main course with your favorite tomato sauce or as a vegetable side