Stuffed Mexican Portabello Mushroom Recipe from Vegan Chef Babette

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  • 2 portobello mushroom caps
  • 2 cups ground tofu with green onion, red onion and red bell pepper.
  • 1/4 cup Mexican seasoning
  • 2 cups enchilada sauce
  • 2 cups cheese sauce
  • 2 cups cooked diced red potatoes 
  • 2 cups cooked string beans


  1. Remove quills from portobello mushrooms, place them in a casserole dish.
  2. Add enchilada and cheese sauce, 1 cup per cap ground tofu, add potatoes and string beans top with cheese sauce and enchilada sauce, 1/2 cup grated cheese.
  3. Cover and cook at 350 degrees for 25min!

Recipe courtesy of Vegan Chef Babette!