Sun-Dried Tomato and Basil Stuffed Portobello Mushroom

Brush the Large Portobello Mushroom (1) with Olive Oil (as needed) and Balsamic Vinegar (to taste) . Add the Salt (to taste) and Ground Black Pepper (to taste) and brush over the mushroom again.

Wilt the Spinach Leaves (2 cups) and place on mushroom. Add Canned White Beans (1/4 cup) , Kalamata Olives (3 Tbsp) , and Dried Oregano (to taste) . Add Tofu (7 oz) , chopped Fresh Basil Leaves (4) , Sun-Dried Tomatoes in Olive Oil (1/4 cup) .