Feta Stuffed Mushrooms featuring portobello mushrooms filled with a creamy feta made from extra firm tofu and served on a bed of fresh greens. A delicious dish supporting local ingredients!
1: Combine everything for the feta in a food processor or high-speed blender and blend until very smooth.
2: Remove the feta mixture and place it in a glass container. Refrigerate for a few hours to set, ideally overnight.
3: On a pan over medium heat, place the cleaned mushrooms and spoon in enough feta to fill the caps.
4: Cook the stuffed mushrooms covered for 10-15 minutes.
5: Remove and place the mushrooms on a bed of greens, top with chives, chilies, and glazed balsamic vinegar.
6: Serve and enjoy!
