Stuffed & Grilled Portobello Mushrooms with homemade Salsa

Ingredients

• 8 portobello mushrooms
• 2 garlic cloves
• 1 onion
• 200 g (7 oz) smoked tofu
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 tbsp apple balsamic vinegar (e.g. from Byodo)
• 150 g (5.33 oz) cherry tomatoes
• 200 g (7 oz) vegan mozzarella
• herb salt (e.g. from Byodo)
• pepper
• 2 red onions
• 1 red bell pepper
• 4-5 jarred hot chili peppers
• 10 g (0.33 oz) fresh parsley
• 5 g (0.25 oz) fresh mint
• 150 g (5.33 oz) sweet corn
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar (e.g. from Byodo)
• 6 tbsp apple balsamic vinegar (e.g. from Byodo)
• 1 tbsp maple syrup
• 1 tsp paprika
• 360 g (12.75 oz) basmati rice
• olive oil for frying
• fresh parsley for serving