Alexia’s Stuffed Mushrooms


Ingredients (use vegan versions):

  • 1 package of regular tofu
  • large piece of fresh ginger
  • 2 red pears
  • half a can of coconut milk
  • 4 portobello mushrooms
  • 2 small yellow onions
  • fresh chili peppers (optional)
  • 4 to 5 cloves of garlic
  • A dash of curry powder
  • salt and pepper to taste
  • olive oil


Peel one pear, the ginger and the garlic. Pass in blender
with coconut milk.

Slice tofu, put it in coconut sauce and chill.

Take the stems off the mushrooms, and mince.

Put the heads of mushroom in the oven at 350 degrees,
adding a bit of olive oil so they don’t stick.

Chop onions, peppers and the second pear (without peeling

Fry mushroom stems, onions and peppers in olive oil. Pour off and save the
sauce from the tofu, and add along with the second pear. Cook until
tofu is done. Add sauce and cook until heated.

Pour into mushrooms and broil for five minutes.

Serves: 4

Preparation time: 45 minutes


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