NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

10 oz Firm tofu

0.75 cup Cooked brown lentils

2 tbsp Nutritional yeast

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Balsamic vinegar

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Clean the portobello mushrooms, remove the stems, and brush the caps with balsamic vinegar and half of the olive oil.

• 3

  In a medium bowl, crumble the firm tofu and combine it with the cooked brown lentils and nutritional yeast.

• 4

  Stir in the minced garlic, dried oregano, sea salt, and black pepper until the mixture is well incorporated.

• 5

  Spoon the tofu and lentil mixture into the mushroom caps, pressing down firmly to pack the filling tightly.

• 6

  Drizzle the remaining olive oil over the top and roast for 20-25 minutes until the mushrooms are tender and the topping is golden.

• 7

  Sprinkle with freshly chopped parsley and serve warm.