1/2 cup sun-dried tomatoes

1 onion, diced

3/4 cup White Button, Cremini, or Portobello mushrooms

1 15-ounce block of tofu

2 teaspoons salt

2 tsp black pepper

1 teaspoon chili powder

1 tablespoon dry oregano

3 tablespoons fresh basil

2 garlic cloves

1 teaspoon balsamic vinegar, or red wine vinegar

1/4-1/2 cup vegan cheese

Grated Cheese:

1 cup brazil nuts

1/4 cup nutritional yeast

1 tsp garlic salt

1/4 cup bread crumbs



soy sauce



black pepper



  1. Soak sun-dried tomatoes in boiling water for 10-15 minutes, until they become soft. Chop the tomatoes finely, while still allowing their texture to come through.
  2. Remove mushroom stems and set aside. Clean mushrooms well. Chop stems finely, leave mushroom caps whole.
  3. Drain tofu and chop finely.
  4. Chop onion finely and sauté until they become translucent, about five minutes. Add chopped mushroom stems and sauté another five minutes, until they start to give out juices. Add sun-dried tomatoes and tofu. Let cook for about 10 minutes on medium heat, letting the juices intermingle.
  5. Chop garlic and add all spices, herbs, and balsamic vinegar. Cook on medium-high heat for 10-15 minutes, stirring often, until mixture dries out a bit and the tofu begins to be brown.
  6. Preheat oven to 375°F.
  7. Line a baking sheet with aluminum foil. Stuff the mushrooms and arrange them on a baking sheet. Top with grated vegan cheese. Drizzle with a bit of olive oil. Bake for 8-10 minutes.
  8. Right before serving, broil or grill mushrooms at 400°F for 3 minutes, to heat up the cheese. Sprinkle some chopped basil on top right before serving.

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