Quick One-pot Dishes, I: Stuffed Portabellos

i have also discovered that things get complicated & stressful too quickly. perhaps it's just me, but i really need to simplify everything i do. i would like to focus on one-pot dinners for a while that can include leftovers for lunch.

nut or tofu loaves make excellent & filling sandwiches. a recipe that my great friend, Carol, gave me is also fantastic! i have veganised it & added my own touches. this is wonderful as the meaty portion of dinner, or on bread for lunch. i can not express how much i love this dish.

Stuffed Portabellos in Tomato Sauce

4-6 large portabello mushrooms, stems removed & brushed clean
tomato sauce, plain or fancy with sautéed garlic, onions in butter & sesame oil

16oz. firm tofu
1 to 2 Tbsp tamari
1/2 to 1 tsp sesame oil
1/2 tsp dried greek oregano, this is best if you can get it
handful fresh basil
herbs salees, or salted green onion with parsley, to taste (if you have some on hand), or handful of fresh green onion & fresh parsley
1 to 2 Tbsp nutritional yeast
s & p
little milk or sour cream, just for extra creaminess, optional
1 Tbsp of the tomato sauce
pine nuts

prepare a baking dish, large enough to accomodate the number of mushrooms, by spooning a good layer of tomato sauce to cover, i use almost 2 jars. make a filling with the mashed tofu, tamari, sesame oil, s & p, sour cream & chopped oregano & basil. put a couple of Tbsp atop of the prepared mushrooms & place them in the dish. garnish each with a few pine nuts. carefully, spoon a little extra sauce around the mushrooms, so that the sides are being cocooned, but they are not swimming. since there's a bit of space, it's nice to submerse a few florets of broccoli into the sauce.

Bake 350°, at for 30 mins.

__________________





enjoy!