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
- Preheat oven to 350F.
- In a large skillet, saute onion and garlic in 2 tbsp oil, with a pinch of salt, until tender.
- Crumble tofu over onion and saute 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.
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)