Tofu and Parmesan-Stuffed Portobello Mushrooms

Preheat the oven to 175°C (350°F). Lightly coat a baking sheet with cooking spray.

Clean the mushrooms with a damp paper towel. Remove and finely chop the stems. Scrape and discard the gills.

In a skillet over medium heat, warm the olive oil. Sauté the minced garlic and chopped mushroom stems until moisture evaporates and garlic is fragrant but not burnt. Let it cool.

Once cooled, mix in the tofu, Parmesan cheese, onion powder, parsley, paprika, cayenne, salt, and pepper. Stir until well combined.

Fill each mushroom cap generously with the stuffing mixture.

Arrange the filled caps on the prepared baking sheet.

Bake for about 30 minutes, until the mushrooms are hot and liquid forms under the caps.

Serve hot with cooked brown rice.