Tofu-Chive Stuffed Breakfast Portobellos

• 150 g (2 medium portobello caps, stems removed) — Raw portobello mushroom caps
• 200 g (about 1 cup extra-firm tofu, drained) — Extra-firm tofu prepared with nigari
• 20 g (1 tbsp plus 1 tsp stirred tahini) — Tahini from roasted sesame kernels
• 5 g (2 tbsp snipped fresh chives) — Fresh chives
• 10 g (2 tsp fresh lemon juice) — Fresh lemon juice
• 8 g (1 3/4 tsp olive oil) — Extra-virgin olive oil
• 0.5 g (scant 1/8 tsp fine salt) — Fine salt
• 0.2 g (small pinch ground black pepper) — Ground black pepper

Method

1. 1Heat the oven and prepare the capsPreheat the oven to 425°F (220°C). Wipe both portobello caps clean, remove the stems before weighing 150 g caps, and pat dry. Brush both sides with all 8 g olive oil and place cavity-side down on a parchment-lined sheet pan.5 min · 425°FLook for: The caps are intact, lightly oiled, and sit flat on the tray.Safety: Use an oven-safe tray and keep the parchment away from exposed heating elements.
2. 2Roast to release mushroom moistureRoast the portobellos cavity-side down for 10 minutes.10 min · 425°FLook for: The caps soften, their edges darken, and mushroom juices gather on the tray.Safety: Use oven mitts and watch for hot juices when moving the tray.
3. 3Blend the lemon-tofu fillingMeanwhile, pat the drained tofu dry and break it into a small blender jug. Add 20 g stirred tahini, 10 g lemon juice, 0.5 g fine salt, and 0.2 g black pepper. Blend for 1 minute, stopping twice to scrape down until smooth.2 minLook for: The tofu-tahini cream is thick enough to mound on a spoon with no large tofu pieces.Safety: Turn the blender off before scraping around the blades.
4. 4Drain and fill the roasted capsTurn the roasted caps cavity-side up and carefully tip any liquid from inside each cap into the tray. Fold 3 g snipped chives into the tofu-tahini cream, then divide every spoonful between the two caps, mounding the filling evenly.3 minLook for: The cavities contain no pooled liquid and both caps carry equal portions of the thick filling.Safety: Hold the hot caps with tongs and avoid contact with the hot tray.
5. 5Bake the filled portobellosReturn the stuffed caps to the 425°F oven and bake for 8–10 minutes until the filling is hot in the center. Check the filling reaches 165°F.10 min · 425°FLook for: The filling is hot throughout with lightly colored peaks, and a knife passes easily through the mushroom edge.Safety: Use a clean thermometer and oven mitts when removing the tray.
6. 6Rest and finish with chivesRest the stuffed portobellos for 2 minutes. Transfer both caps and any filling that spilled onto the tray to one breakfast plate and scatter over the remaining 2 g chives.2 minLook for: Two tender caps hold their shape around warm, creamy tofu filling.Safety: The filling retains heat; let the first bite cool and refrigerate leftovers within 2 hours.