A delicious, tasty and nourishing recipe
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Ingredients
6 Whole Portobello Mushrooms
2 TBS Tamari Sauce
½ Cup Silky tofu
1 TBS Dijon mustard
2 Cups unsweetened Soy milk
1 Cup Cuisine Soleil Lentil Flour
¼ Cup Pumpkin seeds
¼ Cup Walnuts
1TBS ’herbes de Provence
1TSP Paprika
Salt & Pepper
Directions
- Preheat oven to 350 F
- Remove stems from mushrooms gently to be sure not to damage the cap.
- Place mushroom caps upside down on a baking sheet
- Pour Tamari sauce into the holes made by where the stem used to be.
- Bake in the oven for 20 minutes, then turn mushrooms and bake for an additional 10 minutes.
- Remove from oven
- Mix silky tofu with mustard and soy milk.
- With the help of a food processor or a coffee grinder, grind together pumpkin seeds and walnuts
- In a large bowl, mix the lentil flour with the ground walnut and pumpkin seeds
- Add the Herbes de Provence and Paprika, salt and pepper.
- Heat a skillet over medium heat, with just enough oil to cover the bottom
- Soak the mushrooms one by one in the Tofu, Dijon mixture. Then immediately coat in the flour/nut breading.
- Sauté mushrooms in skillet.
- Can be served as a main dish, or used as a veggie burger patty.