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.
Ingredients
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
Instructions
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
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2014/02/13/baked-portobellos-tofu-ricotta-with-chives-vinaigrette/