Portobello mushrooms stuffed with a tofu and cashew crumble.
19g of protein per serve, beautifully.
Preheat oven to 180°C/350°F. Remove stems from portobello mushrooms. Place caps upside down on a lined baking tray.
Blend tofu, cashews, nutritional yeast, garlic powder and salt in a high-speed blender until combined and cashews are roughly chopped.
Scoop 1 heaped tablespoon of mixture into each mushroom cap. Drizzle with olive oil.
Bake 15 minutes until the filling is golden.
Sprinkle with chives and serve with quinoa and broccolini.
Per serve (2 stuffed mushrooms). Recipe serves 4.
Known for disease-fighting properties and impressive B vitamin content — particularly B3 (niacin) and B2 (riboflavin). Contain CLA (linked to cancer risk reduction) and ERGO (linked to reduced chronic inflammatory disease risk).
Provides the protein backbone of the filling — all essential amino acids. Combined with cashews, the resulting crumble is rich, satisfying and tastes like something genuinely indulgent.
Create creaminess that binds the tofu and delivers healthy fats, zinc, magnesium and copper. Their mild flavour amplifies the nutritional yeast without competing with it.
Adds a savoury, cheesy depth while providing complete plant protein and B vitamins. The ingredient that makes the filling taste indulgent rather than virtuous.
It's about time we made mushroom the hero of the dish. The tofu-cashew-nutritional yeast crumble is genuinely versatile — it also works on toast, in pasta or as a pizza topping. Make extra and keep it in the fridge for the week.