In the case of the one we are going to use today, the name "portobello" began to be used in the 1980s as a brilliant marketing ploy to popularize an unglamorous mushroom that, more often than not, had to be disposed of because growers couldn't sell them.
I on the contrary find them glamorous, hence the name of the recipe, and will show you today how to prepare a baked recipe that will shine on your plate and certainly impress your friends.
4 portobello mushrooms without the stems.
180g tofu cut in small cubes
2 tbsp vegetable oil
½ onions chopped
12 sundried tomatos thinly sliced
Juice of half a lime
A handful of baby leave spinach chopped
Salt to taste
Black pepper to taste
In a frying pan heat the oil and fry the tofu until brown. Put the cubes in small bowl and add the lime juice and the back pepper. Set aside.
In a bowl mix the rest of the ingredients, add the tofu and add a pinch of salt. Divide the mixture into the 4 portobello mushroom and cook it in a pre-heated oven at 180c for 25 minutes.
It goes really well with a simple crispy leaf salad or with
rice and salad. Enjoy!!!