Vegan Stuffed Mushrooms

Begin by thoroughly washing and cleaning the mushrooms. Carefully remove the stalks to keep them separate, and arrange the mushroom caps in an oven tray lightly greased with oil.

Clean and rinse the onions and peppers. Dice these vegetables into small pieces and sauté them in a pan with a glass of water and 2 tablespoons of sunflower oil. Cover with a lid and stir occasionally, allowing the vegetables to soften.

Finely chop the mushroom stalks and incorporate them into the pan with the softened vegetables. Continue cooking for an additional 5 minutes on medium heat, stirring well.

Dice the tofu into small pieces and add it to the mix of vegetables in the pan.

Chop the fresh herbs finely and fold them into the vegetable and tofu mix. Season with salt to taste, stir thoroughly, and then remove from heat.

Using a teaspoon, fill each mushroom cap with the vegetable-tofu mixture and bake in the oven for 40-50 minutes.

Serve the stuffed mushrooms hot, straight from the oven. They are perfect as a standalone main dish or as a delightful vegetable side.