Tofu Stuffed Mushrooms

"From VT March 2007"
 
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Ready In:
40mins
Ingredients:
9
Yields:
22 mushrooms
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ingredients

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directions

  • Preheat oven 375°F.
  • Line baking sheet with foil. Remove stems and chop finely. Set aside. Place caps top side down on sheet.
  • 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.
  • Remove from heat and cool 5 minutes.
  • Stuff caps with 2 tsp each. Bake 20 minutes or until brown and crisp on top.

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Reviews

  1. This was a simple and quick recipe. We add nutritional yeast to the tops of the mushrooms after they were baked, and thought that pine nuts on top would make a good addition also.
     
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RECIPE SUBMITTED BY

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.
 
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