Stuffed Portobello Mushrooms with Beef, Tofu, and Feta
Earthy portobello mushrooms are filled with a savory mixture of sautéed ground beef, crumbled tofu, and tangy feta cheese, then baked to perfection for a delicious and satisfying meal.
Prep
20 min
Cook
35 min
Servings
4
Difficulty
hard
Total Time
55 min
Ingredients
Step-by-Step
Preheat the oven to 400°F (200°C).
Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and use a spoon to scoop out the gills, creating a cavity for the filling.
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, stirring frequently, until the onion is translucent.
Stir in the crumbled tofu, dried oregano, salt, and black pepper. Cook for an additional 2-3 minutes, or until the tofu is heated through.
Arrange the portobello mushrooms, cavity side up, on a baking sheet. Spoon the beef and tofu mixture evenly into the mushroom caps, then top each with the crumbled feta cheese.
Bake the stuffed portobello mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is hot and bubbly.