Preheat oven 375 degrees
1 portobello mushroom per person
2 cups of tofu /crumbled
1 large onion / chopped
2 "handfuls" parsley / chopped
Olive oil
1 cup walnut pieces
1 cup water
1-2 tablespoons oregano
1-3 tablespoons Tamari or Bragg's Aminio Acids (more depending on taste buds)
Pepper to taste
1 pear chopped (optional)
Clean mushroom top with slightly damp paper towel then tap mushroom to release any debris or scoop out inside of portobello. Lightly coat both sides with olive oil.
Set aside (cap down) in baking dish.
Coat frying pan with olive oil and heat on medium/high. Add chopped onion and 1 1/2 tablespoons Tamari. Stir for 1 minute then add crumbled tofu, oregano to onions, stir well and continue to cook for 2 minutes. Add parsley and 1 1/2 tablespoons of Tamari and black pepper. Add 1/2 cup water and continue to cook for 1 minute. Add walnuts stir and cook on medium heat for 1 minute. (You may want to add some water if there isn't enough liquid.) Remove from heat add chopped pear and stir.
Stuff portobello mushroom with mixture. Bake for 30-40 minutes or until mushrooms are tender.
Serve on bed of salad greens mixed with Balsamic Vinegar.
