Tofu and pecan nut stuffed portobello mushrooms

I have been  a little quiet lately. It has been manic at work and 3 trips within 7 days left me feeling quite exhausted. The trips were all good and with great outcome but I was so happy when the last one was over and to get in to my own bed! Today is the first day in a long time when I have had time to have a proper catch up at home and be lazy, perhaps the ultimate luxury!

I always feel I don’t eat enough vegetables when I am away so I decided to make a light lunch, vegetarian and quite healthy, I couldn’t resist adding a little cheese!

Tofu and pecan stuffed portobello mushrooms

Preparation time 5 minutes 

Cooking time 20 minutes 

Oven 200C or 400F

Serves 2


  • tofu, 2 sliced
  • 4 small portobello mushrooms
  • 1 handful of pecan nuts
  • 1 heaped tsp hot sauce
  • 2 tbsp soy sauce
  • smoked paprika
  • black pepper
  • parsley
  • blue cheese

Cube the tofu and mix with the soy sauce. Roughly chop the pecan nuts and the parsley. Mix everything except the blue cheese. Take the stem from the mushrooms and clean them with a brush. Fill the mushrooms with the stuffing, place the cheese on top and bake them in the oven.


Whilst they were baking I made steamed savoy cabbage and spring onions with a cheesy butternut bechamel sauce.

Cheesy butternut bechamel sauce

Preparation time 10 minutes

Cooking time 15 minutes

Serves 2


  • 1/4 butternut squash
  • 2 dl vegetable stock
  • 3 dl milk
  • a handful of parsley
  • 1½ dl or 3/4 cup grated cheese, I used Manchego
  • nutmeg
  • 3 heaped tbsp of corn starch
  • 2 tbsp cold water
  • salt & ground white pepper

Peel, de seed and cut the butternut squash fine. Place with the stock in a pot and boil for 10 minutes or until the butternut squash is soft. When it is cooked mash the butternut in to the stock and add the milk. Bring to a boil and taste with salt, pepper and nutmeg. If the cheese you are using is salty go easy on the salt and add more after you have added the cheese. Mix the corn starch with the cold water and thicken the sauce. Let it boil out for a couple of minutes and then take it off the heat and add the cheese and the parsley. This is a great way to incorporate vegetables to your food.

Once this was done the mushrooms were ready.


I chopped some cucumber and radishes to go with the lunch.


It turned out just the way I wanted it to, light and so different to any food I eat when I travel and it was great to get a big fill of vegetables!

4 Responses to “Tofu and pecan nut stuffed portobello mushrooms”
  1. Francesca says:

    Petra this looks scrumptious!!

  2. great thanks for the recipe! will make soon!

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