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