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Preheat oven to 1800(F) or 3560(Celsius)
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Carefully remove stems from the portobello mushrooms, chop them and set aside. (we will use them later as part of stuffing).
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With a pastry brush apply oil and season the mushrooms with salt and pepper and set it aside for some time.
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In a skillet/wok, heat the oil over medium heat. Add the chopped onion and garlic and sauté them for a couple minutes until the onion becomes translucent.
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Add salt, pepper, vinegar, mushrooms stems and the crumbled tofu, stir and cook for an additional couple minutes.
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Stuff the mushrooms with the mixture equally. Top with breadcrumbs and fried onions.
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Bake them @ 180 Degrees for 8 to 10 minutes.