Bite-Size Stuffed Portobello Mushroom

Source: dLife

Portabella mushrooms topped with a sauteed tofu onion mixture and baked.

Nutrition Facts
Makes 2 servings
Amount Per Serving
Calories	111.7
Total Carbs	10.7g
Dietary Fiber	2g
Sugars	5.7g
Total Fat	4.9g
Saturated Fat	0.6g
Unsaturated Fat	4.3g
Potassium	316.8mg
Protein	6.8g
Sodium	65.6mg
Dietary Exchanges 1/2 Fat, 1 Meat, 1 1/2 Vegetable
See the Detailed Nutritional Analysis
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2 oz Onion, sweet, fresh , diced (1/4 cup)
1 tsp olive oil
1 pinch brown sugar
4 oz firm tofu , crumbled, squeezed dry
1 pinch salt (to taste)
1 fresh portabella mushroom , cleaned and stem removed
1 pinch ground nutmeg , freshly
0.5 parsley sprigs , chopped (or mint or cilantro)

1 Preheat oven to 350 degree F. Saute onion with oil and sugar over medium-low heat until onion is soft and transparent (4 to 5 minutes). Add tofu and salt; lightly brown tofu. Remove from heat.
2 Place mushroom, stem side up, on a baking sheet. Mound filling over stem side of mushroom, dust with nutmeg. Bake 10 to 15 minutes on middle oven rack. Garnish with mint, parsley or cilantro. To serve, slice into wedges.

One large portobello mushroom will feed two people, so increase the recipe as needed for your guests.