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Tofu Ricotta Stuffed Mushrooms

Ingredients
  • 14 oz firm or extra-firm tofu, drained
  • 2 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 small garlic clove, finely grated or minced
  • 2 Tbsp chopped fresh basil
  • 1 Tbsp chopped parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper
    • Mushrooms:
  • 16 –16 medium cremini or white mushrooms
  • Tofu ricotta from above
  • 2 Tbsp olive oil
  • Black pepper
  • Optional: grated Parmesan or a little extra nutritional yeast on top
Instructions
    Tofu Ricotta:
  1. 1
    Crumble the tofu into a bowl. Add everything else and mash together with a fork until it resembles ricotta. Leave it a little textured rather than making it completely smooth.
    2. Mushrooms:
  2. 2
    Remove the mushroom stems and lightly brush the caps with olive oil.
  3. 3
    Fill each mushroom generously with the tofu ricotta.
  4. 4
    Bake at 400°F for about 18–22 minutes, until the mushrooms are tender and the filling is lightly browned on top.
Read it online: https://wayfarerspantry.com/thepantry/recipe/tofu-ricotta-stuffed-mushrooms/