Spinach Tofu Ricotta Stuffed Mushroom ( Plant Based)

So glad I decided to explore new ideas with tofu, seeing I have only prepared tofu scrambles. This was so good, and super easy to make.

I tend to not buy tofu often seeing most markets near me charge $7 per package. Now I found my local farmers market sells it for $2.99.

I limit myself to one or two packages of it a month.

I love stuffed portebello mushrooms, and wanted to create a new version then what I’m used to making. So viola this delicious creation was born in my kitchen!


1 half of a block of extra firm tofu ( I drain mine and freeze it over night then let it thaw. I feel this gives it a good consistency for cooking)

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon dried oregano

3 tablespoons nutritional yeast

Few shakes of curry powder

Sea salt and pepper to taste

1/3 teaspoon Dijon mustard

1/4 teaspoon lemon juice

1/4 cup spinach ( I used canned to be budget friendly, but fresh will work as well)

1 large portebello mushroom cap

Olive oil for the portebello mushroom


Brush the olive oil onto the mushroom cap and place on a baking sheet bake for 12 minutes at 350°. While mushroom is baking prepare the tofu ricotta cheese. In your vitamix add the tofu and seasonings and Dijon mustard and process on low. Once combined add to a bowl then blend in the spinach stirring until fully combined. Now take out the portebello mushroom cap and top with the tofu ricotta. Place back in the oven and bake for 15 minutes.


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