The other day, while perusing the fungal area of our grocery store’s produce section, we noticed that they had a lot of fresh Portobello mushrooms.
It’s been a while since we last cooked with Tofu, so the time felt right to buy a block! For this one, we stuffed it
We really struggled to pick a name for this recipe. We riffed off the idea of the classic Mushroom and Swiss Burger that you see
It’s a little unconventional to call this “surf n turf,” but I’m going to do it anyway since it technically is! Alright….that’s a little ridiculous,
I like to make this when I want a lighter, more nutritious version of a classic risotto. It uses less rice and replaces it with