Tofu Stuffed Mushrooms

Ingredients

• 2 large portobello mushrooms, stems removed and reserved
• 1 teaspoon sunflower oil
• 3 spring onions, finely chopped
• 150g firm tofu, finely chopped
• 100g frozen spinach, defrosted and water squeezed out
• pinch black pepper
• 2 teaspoons tahini
• 1 teaspoon dijon mustard
• 1 tablespoon fresh basil, chopped
• 6 cherry tomatoes, chopped

Preparation

1. preheat oven to 180°c. place the mushroom caps (top-side down) onto a lightly-oiled baking sheet.
2. heat oil in a large pan over a medium heat, then finely chop the mushroom stems and add to the pan with the spring onions and tofu.
3. cook for 3-4 minutes, then add the spinach and pepper and cook for 2-3 minutes, mixing regularly.
4. remove from the heat and mix in the tahini, mustard and basil.
5. mound each mushroom with the tofu mixture and bake for 15- 20 minutes. top with chopped tomatoes and serve.