“From VT March 2007”
READY IN:
40mins
YIELD:
22 mushrooms
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 375°F.
  2. Line baking sheet with foil. Remove stems and chop finely. Set aside. Place caps top side down on sheet.
  3. Heat oil in large nonstick skillet over med high. Add mushroom stems, tofu, tomatoes, garlic, salt and pepper. Cook 5 minutes or until tender. Stir in parsley and breadcrumbs along with 1 tbsp water.
  4. Remove from heat and cool 5 minutes.
  5. Stuff caps with 2 tsp each. Bake 20 minutes or until brown and crisp on top.

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