Portobello mushroom with tofu

Ingredients

6 portobello mushrooms
1 package of tofu (11.5 oz), cubed or crumbled
1 small to medium yellow onion minced
5 cloves of garlic minced
3 tbsp of olive oil and/or coconut oil
1 tbsp ginger minced (or 1/2tsp ground ginger)
salt, pepper, and ground cloves, turmeric, coriander, basil, parsley

Cut the mushrooms stems and clean mushrooms.
Cube tofu and mix with onions, garlic, ginger all the spices and oils (I like these spices, you can modify which spice to use and how much).

 Fill the mushrooms with the tofu mix. Use one or two Al baking sheet/pan and put the stuffed mushrooms in it. Leave mushrooms in the fridge to marinate for 1 hour.

Turn the grill on (or oven on 350 F). Empty mushrooms to the baking pan and leave them with the stuffing in the pan. Saute on mushrooms cup down with stuffing on the grill/oven for 10 min. After 10 min, turn mushrooms cup up, and stuff the mushrooms again with the stuffing and to grill/bake for 10 more min.

You can serve mushrooms with the quinoa or other grains, or baked potatoes, sweet potatoes, cauliflower.

Enjoy it is very tasty!