Baked Tofu Filled Portobello Mushrooms

Portobello mushrooms have a way of making a simple meal feel like a proper sit-down dinner. The caps are big, meaty and deep enough to hold a generous spoonful of filling, and once they have been in the oven they turn soft and juicy at the edges. Portobellos are simply mature cremini mushrooms, the same variety grown longer until the caps open out and darken. That age is where the deep, earthy flavour comes from, which is why these work so well as a stand-in for something heavier.

The filling leans on a few quiet ingredients doing a lot of work. Firm tofu, chopped small, takes on the texture of crumbled cheese once it has been softened in the pan, and it soaks up the spring onion and spinach nicely. Frozen spinach is a handy choice here. It is already washed, and squeezing out the water after defrosting matters more than people expect, because a wet spinach filling will loosen and spill over the caps. Tahini and Dijon add a savoury, slightly tangy backbone, so the whole thing tastes finished without any cheese.

A small cooking tip: when you stir the tahini into the pan, take it off the heat first. Tahini thickens quickly when it meets hot food and can turn grainy if it is boiling. Off the heat, it blends in smoothly and the mixture stays glossy. Chop the cherry tomatoes at the very end and scatter them on top just before serving, so they stay bright rather than going watery in the oven.

If you have any filling left over, it keeps well in a sealed container in the fridge for a day or two. It makes a good spread on toast, or you can stir it into a bowl of warm grains with a handful of rocket. For a fuller plate, a crisp green salad with a sharp dressing sits beautifully alongside, and Citrus Ginger Salad Dressing brings just the right lift. A bowl of Roasted Butternut Squash Salad with Mint Yoghurt makes it feel like a feast without much more effort. If you want something lighter and brighter for a summer lunch, Fresh Watermelon Salad with Mint and Basil is a lovely companion, with the cool fruit against the warm, earthy mushrooms.

Serve these straight from the oven while the caps are still hot and the filling is just set. They hold their shape best in those first few minutes, and the cherry tomatoes will still be holding a little juice.