Tofu and Walnut Stuffed Mushrooms

• 1 medium onion, diced small
• 2 garlic cloves, peeled and finely chopped
• 14 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)
• 12 teaspoon dried rosemary, crumbled
• 2 small tomatoes, finely chopped
• 13 cup ground walnuts
• 2 teaspoons mellow miso (or more)
• 12 teaspoon balsamic vinegar
• 2 tablespoons tomato paste
• 12 large mushrooms, wiped clean, stems removed
• 14 cup chopped green onion

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

onion, garlic, olive oil, firm tofu, rosemary, tomatoes, ground walnuts, balsamic vinegar, tomato paste, mushrooms, green onion

Taken from www.food.com/recipe/tofu-and-walnut-stuffed-mushrooms-367109 (may not work)