1. Preheat the oven to 180 degrees celsius / 350 degrees fahrenheit and line a baking tray with baking paper. Remove the stems from 8 large portobello mushrooms.

2. Add 200g firm tofu, 150g cashews, 3 tbsp nutritional yeast, 1 tsp garlic powder and a pinch of salt into a high-speed blender or food processor. Blend until all ingredients are combined and cashews are roughly chopped.

3. Lay mushrooms upside down onto the baking tray. Scoop 1 heaped tablespoon of tofu mixture into each mushroom and press down, filling the mushroom cap. Drizzle with 1 tbsp of olive oil and bake in the oven for 15 minutes, or until golden brown.

4. Once cooked, sprinkle 1 tbsp of chives on top and serve with quinoa and broccolini (or any sides you have!)

Per Serve: 2 mushrooms
Calories:240kcal / 1000kj
Protein: 19g
Carbohydrates: 14g
Fat: 14g

Ve – Vegan
DF – Dairy Free
GF – Gluten Free
NF – Nut Free Option, swap cashews for sunflower seeds

Nutrient Boost

Portobello mushrooms are known for their disease-fighting properties and impressive B vitamin content. They are very nutrient-dense due to their fungi-scavenging abilities which allow them to absorb nutrients straight from the ground, or even from wood! One acid in portobellos that has been a topic of research is CLA, which is believed to reduce the risk of cancer by stopping dangerous cells from increasing. Another impressive acid is ERGO, which studies have found helps lower the risk of many chronic inflammatory diseases through beneficial red blood cell activity. The B vitamins found in portobellos are predominantly B3 (niacin) and B2 (riboflavin). They help to keep your energy levels up (great during those tougher training sessions!) and play an important role in brain functioning. Combine these benefits with the protein content and healthy fats from the tofu crumble mixture, and you’ve got yourself a hearty meal!