Yield: 1 servings
|⅔ cup||Fat Free Italian Salad Dressing; (Wishbone type)-divided|
|½ cup||Dry red wine|
|4 larges||Portabella mushrooms; (each 5/6 inches in diameter, about 1 pound total)|
|2 mediums||Vidalia onions- diced medium|
|½ cup||Carrot- roughly chopped|
|½ cup||Spicy sprouts|
|1½ cup||Fine fresh bread crumbs; divided|
|⅓ \N||Block extra firm tofu; diced into 1/8\" pieces|
|2 tablespoons||Fat free mayonnaise|
|1 teaspoon||White horseradish|
|1 tablespoon||Nutritional yeast flakes|
Marinate diced tofu in ⅓ C. Italian dressing for at least 30 minutes or overnight.
Discard stems from mushrooms and scrape out gills. Marinate mushrooms in remaining Italian dressing and wine by placing in plastic bag and squeezing out as much air as possible before sealing. Turn bag occasionally while marinating.
Preheat oven to 350 degrees F.
Make stuffing: Saut onion and carrot in a small amount of water until soft. Keep adding water if they start to dry out. When vegetables are done add tofu with marinade to skillet and saut until most of the liquid is gone. Turn off heat and add sprouts, 1 -¼ C. crumbs, mayonnaise, horseradish and yeast flakes. Stir until well blended.
Remove mushrooms from bag reserving marinade. Arrange mushrooms hollow side up in a 12x9x2 pan. Divide stuffing among mushrooms and press gently and evenly into caps. Sprinkle remaining ¼ cup crumbs over mushroom stuffing and spritz lightly with cooking spray. (olive oil or Italian seasoned is preferred). Pour reserved marinade around mushrooms. Liquid should come at least ½ inch up sides of the pan. If not add more wine, salad dressing or water. Bake in middle of the oven for 30 minutes or until stuffing is golden brown.
I served these cold, sliced and arranged neatly on a platter surrounded by mesculun. They could also be served hot over rice.
Serves 4 as hearty first course or light main course. Nutrition info. not available
Posted to fatfree digest by Zeftu@... on Jul 20, 1999, converted by MM_Buster v2.0l.