Skip to content

TGIF!  It’s been a long week, so I’m going to leave you with your first Foodie Friday: a quick and easy recipe that only looks fancy.  Really, it comes together in 10 minutes or less (plus 15 in the oven), and could serve as a great finger food if you’re hosting a party, or a fun and tasty meal alone (like I had last week when I made this).  First, though, a huge THANK YOU for all of your suggestions and comments on my Anniversary Giveaway post.  If you haven’t entered yet, you can still enter until midnight on Sunday!  I did another Barre3 workout last night, and it’s awesome – I know you want to win this giveaway so you can try it!foodie friday

This recipe kind of makes me laugh, because it has everything Kevin HATES in it.  He is usually such a great sport and tries anything I make, but mushrooms are a deal-breaker in his book, and Balsamic vinegar and tofu are pretty near the bottom of the list, as well.  But hopefully, you like these ingredients, and want to give this recipe a try!  (If not, I have two bonus soup recipes coming for you in the near future!).

Before we get into the recipe, let’s quickly talk health.  Although mushrooms are often overlooked as a nutritional force, they are actually a great source of  several nutrients.  Mushrooms are rich in selenium and Vitamin D (they are actually the only fruit or vegetable source of Vitamin D!), and are very low in calories.  I often use them in meatless recipes to give the recipe a little more heft and the flavor a little more depth.  Tofu is a very versatile vegetarian protein option, and generally takes on the flavors of the other ingredients in the recipe.  And even the vinegar has benefits!  Balsamic vinegar has been shown to help digestion, metabolism, and appetite control, and is a great source of antioxidants. It would be unlike me to include a recipe without some greens in it, though, so I had to toss in the spinach, which is a great source of fiber, Vitamins K and A, and several other antioxidants.  Aside from the health benefits, though, this just tastes good – and is fun to eat!  I hope you enjoy!

Balsamic Tofu Mushroom Bites

Balsamic Tofu Mushroom Bites

Serves 1 (but can be easily multiplied for guests!)

Ingredients

  • 4 baby portobello mushroom caps
  • 1/4 package firm organic tofu
  • 1/2 cup (or more) frozen spinach
  • 1 teaspoon olive oil
  • 1 tablespoon Balsamic vinegar (I used 2T, but the vinegar taste was a bit too strong, so I recommend 0.5-1 tablespoon!)
  • 1/2 large sprig of fresh thyme
  • 1.5 tablespoons reduced-fat Parmesan cheese (optional, and I bet nutritional yeast would also work if you’re vegan. If you’re using freshly shaved Parmesan, you probably need even less than this since the flavor is stronger)
  • salt and pepper to taste

Directions

  1. Microwave frozen spinach until defrosted, or about 30 seconds.  Pat dry with paper towel.  (Note: I’m sure fresh spinach would work great here, but – gasp! – I was all out when I made this).frozen spinach
  2. Lay tofu between paper towels (or clean dish towels), and press to let excess water drain out, for about 10 minutes.  Roughly dice tofu and crumble into bowl with spinach.tofu pressing
  3. Add remaining ingredients (besides mushroom caps) and stir gently until mixed. balsamic tofu mushroom ingredients
  4. Rinse mushroom caps and place upside-down on a sprayed, foil-lined baking pan.  Spoon tofu mixture into mushroom caps, piling as high as necessary (the filling will sink down a bit during cooking). stuffed mushroom caps before cooking
  5. Mist entire mushroom cap with olive oil (or cooking spray).  Bake at 400 for 20 minutes, or until filling starts to brown slightly. Cooked mushroom caps
  6. Enjoy!  I served mine with lots of roasted vegetables (surprise, surprise!), and it was delicious! stuffed mushroom caps and veggies

So tell me in the comments … Does this sound good to you?  Or are you looking forward to the soup recipes instead?  Do you have other “fake-fancy” party foods you like to serve?

SHARE THIS:

6 Comments

  1. Holly on June 7, 2013 at 11:18 am

    how is it that i LOVE mushrooms and kevin despises them? i finally got Teddy over the mental issues with them and we’ve done a similar recipe but with blue cheese instead of parmesan, probably a much bolder flavor….and not as healthy, but still yummy!

    • Megan Lyons on June 7, 2013 at 12:26 pm

      Blue cheese is a great idea! I will try that next time! Mushrooms are delicious, Kevin is just confused 🙂

  2. Katie on June 7, 2013 at 2:59 pm

    What is it with boys and mushrooms…Brian hates them too! This recipe sounds fantastic. I am thinking of making it for a potluck I have Monday evening!

  3. […] tofu between paper towels, like I showed you here.  Chop tofu into bite-sized […]

  4. […] press slab of tofu like I show you here about 10 minutes should do the […]

  5. […] I think tofu gets too much flack.  Yes, some people (with existing hormone issues or a history of cancer) might limit soy due to isoflavones that can act like estrogen, but some delicious organic tofu eaten in moderation will not give you “moobs” or cause estrogen issues.  Eat it and enjoy it!  Here are a few of my tofu recipes: Cauliflower Fried Rice with Tofu and Veggies (remember to vote here by “liking” my picture here or commenting here!), Back-on-Track Bok Choy Delight, Kale Lettuce Wraps with Tofu, and Balsamic Tofu Mushroom Bites. […]

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.