• 4 large mushrooms
• 1 tsp ghee
• 1 tsp olive oil
• ½ dried red chilli
• ¼ cup onion (minced)
• 1 clove garlic (minced)
• ¼ cup tofu (grated)

• Pre-heat oven to 180 degree celcius.
• Remove stem from mushrooms and lay mushroom caps on a baking sheet, tops down.
• Finely chopped stem and set aside.
• In a frying pan, on medium flame heat the ghee and oil together.
• Add dried red chillis and sauté for about one minute until blacken.
• Add onions and garlic and sauté for a minute.
• Add chopped mushroom stems, tofu and sauté for another two minutes.
• Cover with lid and continue to cook for another 5 minutes.
• Uncovered, remove pan from heat and let the mixture cool for 2 minutes.
• Stuff mushroom caps evenly with the cooked mixture.
• Discard the chillis.
• Sprinkle each stuff mushroom caps with olive oil.
• Bake for 10 minutes.
• Serve hot

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