Tofu- and Walnut-Stuffed Mushrooms

• 1 medium onion, diced small
• 2 cloves garlic, peeled and finely chopped
• 1/4 cup olive oil
• 14 oz firm tofu, frozen and then defrosted (Freezing changes texture to a more meaty substance that soaks up flavor. Freeze in plastic wrap, thaw and pat dry with paper towel to remove excess water.)
• 1/2 tsp dried rosemary, crumbled
• 2 small tomatoes, finely chopped
• 1/3 cup ground walnuts
• 2 tsp mellow miso, or more for stronger flavor (available at health food stores)
• 1/2 tsp balsamic vinegar
• 2 tbsp tomato paste
• 12 large, fresh cremini or white mushrooms, wiped clean, stems removed
• 1/4 cup chopped green onions

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, then, rosemary, tomatoes, ground walnuts, stronger, balsamic vinegar, tomato, fresh cremini, green onions

Taken from www.epicurious.com/recipes/food/views/tofu-and-walnut-stuffed-mushrooms-230149 (may not work)