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!
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
Serves 1 (but can be easily multiplied for guests!)
- 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
- 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).
- 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.
- Add remaining ingredients (besides mushroom caps) and stir gently until mixed.
- 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).
- Mist entire mushroom cap with olive oil (or cooking spray). Bake at 400 for 20 minutes, or until filling starts to brown slightly.
- Enjoy! I served mine with lots of roasted vegetables (surprise, surprise!), and it was delicious!
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?