Tofu and Walnut Stuffed Mushrooms

Name: Tofu and Walnut Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 mushrooms
Ingredients: 1 medium onion, diced small; 2 garlic cloves, peeled and finely chopped; 1/4 cup olive oil; 14 ounces firm tofu, frozen and then defrosted (Freezing changes texture to a more meaty substance that soaks up flavor. Freeze in plastic wrap, tha); 1/2 teaspoon dried rosemary, crumbled; 2 small tomatoes, finely chopped; 1/3 cup ground walnuts; 2 teaspoons mellow miso (or more); 1/2 teaspoon balsamic vinegar; 2 tablespoons tomato paste; 12 large mushrooms, wiped clean, stems removed; 1/4 cup chopped green onion

Submitted by Wendy's Kitchen

"A recipe I have been searching for. From Epicurious."

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Ready In:: 35mins
Ingredients:: 12
Yields:: 12 mushrooms

ingredients

1 medium onion, diced small
2 garlic cloves, peeled and finely chopped
¹⁄₄ cup olive oil
14 ounces firm tofu, frozen and then defrosted (Freezing changes texture to a more meaty substance that soaks up flavor. Freeze in plastic wrap, tha)
¹⁄₂ teaspoon dried rosemary, crumbled
2 small tomatoes, finely chopped
¹⁄₃ cup ground walnuts
2 teaspoons mellow miso (or more)
¹⁄₂ teaspoon balsamic vinegar
2 tablespoons tomato paste
12 large mushrooms, wiped clean, stems removed
¹⁄₄ cup chopped green onion

directions

Preheat oven to 350°F
In a large skillet, sauté onion and garlic in 2 tbsp oil, with a pinch of salt, until tender.
Crumble tofu over onion and sauté another 5 minutes.
Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry.
Add walnuts, miso, vinegar, tomato paste, and salt and pepper to taste. Drizzle remaining 2 tbsp oil over mixture.
Place mushrooms in a baking dish and fill each with about 1 tbsp stuffing, using a spoon and pressing firmly to pack. Bake 20 minutes.
Remove and top each hors d'oeuvre with a sprinkle of green onion. Serve warm.