These simple little cuties are an excellent way to use the tofu ricotta from our lasagna recipe.
All you need is:
-A package of button mushrooms
-A batch of tofu ricotta
Preheat the oven to 350°.
De-stem the mushrooms and reserve half of the stems. Mince the stems and combine in a bowl with some tofu ricotta and breadcrumbs (you want your mixture to be slightly crumbly, but not too dry). Scoop spoonfuls into the upside-down mushrooms.