Baked Portobello Mushrooms with Tofu Crumble

1.Preheat your oven to 375°F (190°C).

2.Clean the portobello mushroom caps by wiping them with a damp cloth. Remove the stems and gently scrape out the gills with a spoon to create space for the filling. Place the mushrooms on a baking sheet lined with parchment paper, gill side up.

3.Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent.

4.Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

5.Add the crumbled tofu to the skillet, stirring well to combine with the onion and garlic. Cook for 5-7 minutes, stirring occasionally, until the tofu starts to brown slightly.

6.Season the tofu mixture with smoked paprika, dried thyme, black pepper, and salt. Stir in the soy sauce and nutritional yeast if using. Cook for another 2 minutes to allow the flavors to meld.

7.Remove the skillet from heat and stir in the chopped fresh parsley and breadcrumbs if you want a bit of crunch in the crumble.

8.Drizzle the remaining 1 tablespoon of olive oil evenly over the mushroom caps.

9.Spoon the seasoned tofu crumble generously into each portobello cap, pressing lightly to fill them well.

10.Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the tofu crumble is golden on top.

11.Remove from the oven and let cool slightly before serving. Garnish with extra parsley if desired.