Stuffed Portobello Mushrooms with Tofu

My family loves to eat the succulent portobello mushrooms.  This time I stuffed the mushrooms with tofu and baked it.

Ingredients  (makes 8 medium sized)

8            medium sized portobello mushrooms
1            large firm tofu
1            medium sized onion, minced
2TBS     ground sesame seeds
1            clove of garlic, minced
15g        chopped pistachios / nuts of your choice
1TBS     chopped re-constituted wolf berries
1/4cup   chopped cooked black fungus
2TBS     chopped coriander

Seasoning
1/2TBS  soy sauce
1/2tsp    sugar
1/2tsp    mirin
1/2tsp    rice vinegar
1tsp       sesame oil

    

Instructions


1.    Preheat the oven to 230°C.
2.    In a hot skillet, add in 1TBS oil.  Add the minced onion and fry till it's lightly brown.  Put aside to cool.
3.    Remove the stems from the portobello mushrooms.  
4.    Fill a large bowl with water and add a tsp of sea salt.
5.    Soak the mushrooms in the salty water for 1min.

6.    Remove the mushrooms from the water bowl and put into a heatproof plate.  Sprinkle some cornstarch on the insides of mushrooms.

7.    In a large mixing bowl, mash the firm tofu.

8.    Add in the cooked onion, minced garlic, ground sesame seeds, pistachios, wolf-berries, coriander and all the seasoning.

9.    Mix well.

8.    Divide the stuffing roughly into 10 portions.  

9.    Make each portion of the stuffing into a ball and place it on a portobello mushroom.

10.   Transfer the heatproof plate into the oven.  Bake at 200°C for 15min or until the surface becomes lightly brown.  

11.   Garnish with wolfberries   Viola!  Dig into these juicy Tofu Stuffed Portobello Mushrooms