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Caramelized Onion & Tofu Ricotta Stuffed Mushies

yield: 4-6 servings


  • 4-6 portabello mushrooms
  • 1 small onion, thinly sliced
  • 1 tbsp chives, chopped
  • 1 tbsp flat leaf parsley, chopped
  • 1 tbsp rosemary, chopped
  • 4 tbsp pine nuts, toasted
  • 2 tbsp EVOO

Tofu Ricotta

  • ½ brick organic extra firm tofu
  • 1 package Culcherd It’s Not Cheese Original
  • Hymalayan pink salt, to taste


For the Ricotta

  • Preheat oven to 400°F.
  • In a medium sized bowl, crumble tofu and mix with Original cheese. Season with salt.
  • Stir in chives, parsley, rosemary and set aside.
  • In a medium skillet, heat EVOO over medium heat. Add onions and cook until softened/caramelized, about 15-20 minutes.
  • Once cooled, mix into tofu ricotta mixture.

For Assembly

  • Remove stems from portabello mushrooms and wipe clean.
  • Stuff mushies with a generous amount of ricotta mixture and garnish with toasted pine nuts.
  • Bake for 10-15 minutes or until warmed through.