Portobello mushrooms stuffed with tofu and spinach

Ingredients

For 1 serving

• Portobello mushrooms2
• Tofu120 g
• Spinach60 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Nutmegto taste
• Rice cakes2
• Saltto taste

Contains: soy,

In season: September – November

Method

1. Preheat the oven to 200 °C (conventional) and line a small baking tray with baking paper.
2. Wipe the portobello mushrooms with damp kitchen paper, pull off the stems and chop them finely; scrape away some of the dark gills with a teaspoon to make room for the filling.
3. Wash the spinach; peel and chop the garlic. Heat half the oil in a frying pan over medium heat with the garlic and chopped stems for 1 minute, then add the spinach and sauté for 2 minutes, until wilted; drain off any liquid.
4. Crumble the tofu into a bowl, add the spinach, a grating of nutmeg and the salt and mix.
5. Place the mushrooms cavity side up on the tray, fill them with the stuffing, pressing it down, drizzle with the remaining oil and bake for 15 minutes, until the mushrooms are tender and the filling is golden on top.
6. Serve the hot mushrooms with the rice cakes.