|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|
|2 tablespoons||Walnuts, ground|
|2 teaspoons||Mellow miso|
|2 tablespoons||Tomato paste|
|Salt & pepper, to taste|
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
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