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Baked Portobellos & Tofu Ricotta with Chives Vinaigrette

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baked portobello

baked Portobello

Portobello mushrooms have great consistency and texture and can please even the most hard-core carnivores.  Simply baked Portobellos are already delicious all on their own.  Add tofu ricotta on top and it gets more interesting as you create a sophisticated hearty meal to serve on any occasion.   I am thinking as a lovely dinner entrée or as an appetizer if you cut up each mushroom into four pieces.

Extra Firm Tofu BlocksTofu in its raw state is quite bland.  But the beauty of having a vanilla canvas is that it takes on any flavor willingly and in our case that of the onion mixture.  The chives vinaigrette adds a delightful bite and brings the dish together. The vinaigrette has lime and you should keep tasting as you add the juice or the result may come out overly tart.  It’s easy to go overboard with the lime.  See that the tofu ricotta on my Portobello pics looks piled high.  The reason is that I only had three mushrooms and distributed the entire tofu ricotta among them.  A thinner layer of tofu ricotta will work better in balancing the taste of the baked Portobello.   I will write this in the recipe instructions as a reminder.

Portabella & ChivesAmazing color contrast of the green chives and the woodsy brown of the mushrooms.

tofu ricotta in glass bowl

Portabellas On Baking SheetPortobellos ready to be filled and baked.

portobellos on baking sheet

baked portobello over shotProvecho or bon appétit!


Baked Portobello & Tofu Ricotta with Chive Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe makes 4 baked Portobello mushrooms. When adding the tofu to Portobello mushrooms add a thinner layer than what you see in my photos. You don’t want the tofu ricotta to overwhelm the Portobello taste. When tofu ricotta is ready, you may want to add extra olive oil making sure that the mixture is moist. To make appetizers cool Portobellos completely and cut up into four pieces each.
For the tofu ricotta
  • 15 oz package of extra firm tofu drained of excess water (place tofu blocks between two paper towels and press gently squeezing the water out)
  • 3 tablespoons of olive oil plus more for adjusting moisture at the end
  • 1 large yellow onion diced into small pieces
  • 5 garlic cloves pressed
  • 1 teaspoon of paprika
  • ¼ teaspoon of garlic powder
  • Sea salt and fresh pepper to taste
For the Portobellos
  • 4 Portobello mushrooms cored (take stalk out gently from the middle)
For the chive vinaigrette
  • ½ teaspoon of apple cider vinegar
  • 3½ tablespoons of olive oil
  • the juice of a ¼ lime
  • 2 tablespoons of chives
  • sea salt and fresh pepper to taste
For the tofu ricotta & Portobellos
  1. Puree tofu in a food processor or blender (use a bit of water if it gets stuck in the blades)
  2. Preheat oven to 350 F
  3. Sautee onions in olive oil until translucent
  4. Add garlic and keep whisking around until soft making sure it doesn’t burn
  5. Add paprika
  6. Add garlic powder and cook for another minute
  7. Add tofu ricotta to onion mix and combine well
  8. Add a bit more olive oil if it seems dry
  9. Add salt and pepper to taste
  10. Place Portobello top down on oiled baking sheet and rub lightly with oil
  11. Add salt and pepper to the inside of the portobellos
  12. Spoon even portions of the tofu ricotta on each portobello
  13. Bake for 20-25 minutes or until portobellos are soft on the botton oozing some dark liquid and until the tofu ricotta is slightly golden on top
For the chive vinaigrette
  1. In a bowl whisk together apple cider vinegar and olive oil
  2. Add lime juice slowly and tasting for flavor
  3. Add chives and whisk together
  4. Add sea salt and fresh pepper to taste
  5. Serve Portobello mushrooms at room temperature with a side of the chive vinaigrette



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