stuffed shiitake mushrooms
- Categories
- Side dish
- Vegetables
- Yield
- 8 servings
| Measure | 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 |
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
Similar recipes
- Caribbean shiitake
- Creamed onions with shiitake mushrooms
- Flavored shiitake
- Leek shiitake soup
- Roasted potatoes and shiitake mushrooms
- Sauteed shiitake mushrooms
- Shallot and shiitake saute
- Shiitake and egg soup
- Shiitake japanese style
- Shiitake mushrooms
- Shiitake relish
- Shiitake saute
- Shiitake spaghettini
- Shiitake sticky rice
- Shiitake-barley bake
- Shiitakes & pasta
- Shiitakes and pasta
- Snow peas with shiitakes
- Stir-fried shiitakes
- Tortellini with shiitake
Random recipe of the day
Follow us
