Baked Portobellos & Tofu Ricotta with Chives Vinaigrette
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.
Tofu 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.
Amazing color contrast of the green chives and the woodsy brown of the mushrooms.
Portobellos ready to be filled and baked.
Provecho or bon appétit!
- 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
- 4 Portobello mushrooms cored (take stalk out gently from the middle)
- 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
- Puree tofu in a food processor or blender (use a bit of water if it gets stuck in the blades)
- Preheat oven to 350 F
- Sautee onions in olive oil until translucent
- Add garlic and keep whisking around until soft making sure it doesn’t burn
- Add paprika
- Add garlic powder and cook for another minute
- Add tofu ricotta to onion mix and combine well
- Add a bit more olive oil if it seems dry
- Add salt and pepper to taste
- Place Portobello top down on oiled baking sheet and rub lightly with oil
- Add salt and pepper to the inside of the portobellos
- Spoon even portions of the tofu ricotta on each portobello
- 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
- In a bowl whisk together apple cider vinegar and olive oil
- Add lime juice slowly and tasting for flavor
- Add chives and whisk together
- Add sea salt and fresh pepper to taste
- Serve Portobello mushrooms at room temperature with a side of the chive vinaigrette
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