Stuffed shiitake mushrooms

8 servings

Ingredients

Quantity Ingredient
10 larges Fresh shiitake mushrooms
14 ounces Frozen tofu, thawed
1 each Onion, chopped
1 each Garlic clove, minced
1 tablespoon Olive oil
1 each Tomato, chopped
½ teaspoon Rosemary
2 tablespoons Walnuts, ground
2 teaspoons Mellow miso
2 tablespoons Tomato paste
Salt & pepper, to taste

Directions

Preheat oven to 350F. Cut off & discard the mushroom stems. Set caps aside.

Drain & squeeze the tofu until almost dry. Crumble & set aside.

Saute onion & garlic in the oil until soft. Add tofu & saute for 5 minutes. Add tomato & rosemary & cook until the mixture is fairly dry, about 10 minutes. Stir in the remaining ingredients.

Spoon mixture into the mushroom caps, pressing firmly to form a smooth mound. Bake until browned, about 20 minutes. Either serve hot or at room temperature.

"Vegetarian Gourmet" Fall, 1995 Submitted By MARK SATTERLY On 11-23-95

Related recipes