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Soy Stuffed Portobello Caps

Ingredients 3 Portobello mushrooms

2 ounces soy cream cheese (tofutti)

2 ounces tofu1 ounce fat-free cream cheese

¼ cup TVP, re-hydrated

½ cup shredded Colby jack blend

2 tablespoons soy cheddar cheese

2 tablespoons green salsa (Salpico)

1 tablespoon basil pesto (Classico)

Instructions Wash the Portobello mushrooms and pop the stems out of the center, set aside.

Combine all remaining ingredients and mix well to create filling, reserving ¼ cup cheese for mushroom tops.

Spoon 2-1/2 tablespoons of filling generously into large caps.Sprinkle shredded cheese atop filling.

Place mushrooms on pan lined with foil and broil for about 4-5 minutes or until cheese is melted and slightly browned.

Notes For large parties, baby bella caps work as a great appetizer. Just teaspoon mixture into small caps and follow same directions. (This is enough to stuff two packages of small mushrooms.)

Yield: 3 servings.

vNutrional analysis: One serving equals 228.03 Calories, 9.15 g Fat (2.28 g saturated fat), 3.26 mg Cholesterol, 539.12 mg Sodium, 18.39 g Carbohydrate, 5.58 g Fiber, 21.82 g Total Protein, 7.63 g Soy Protein.

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