Stuffed Mushrooms (Meatless)

• 8 mushrooms, with stems
• 1 tablespoon olive oil
• 1 small leek, chopped
• 1 stalk celery, chopped
• 3 12 ounces tofu, drained and diced
• 1 zucchini, diced
• 1 carrot, diced
• 1 cup whole wheat bread crumbs
• 2 tablespoons fresh basil, chopped
• 1 tablespoon tomato paste
• 2 tablespoons pine nuts
• 34 cup cheddar cheese, grated
• 23 cup vegetable stock
• salt and pepper

1. Preheat oven to 425F.
2. Remove stalks from mushrooms and finely chopped.
3. Reserve the caps.
4. Heat the oil in a heavy based skillet.
5. Add the chopped mushroom stalks, leek, celery, tofu, zucchini, and carrot and cook 3-4 minutes, stirring frequently.
6. Stir in bread crumbs, basil, tomato paste, and pine nuts.
7. Season with salt and pepper to taste.
8. Spoon the mixture into mushroom caps and top with grated cheese.
9. Place mushrooms in a shallow oven-proof dish and pour veggie stock around them.
10. Bake for 20 or until mushrooms are cooked through and cheese is melted.
11. Serve immediately as an appetizer or on salad greens.

mushrooms, olive oil, celery, zucchini, carrot, whole wheat bread crumbs, fresh basil, tomato paste, nuts, cheddar cheese, vegetable stock, salt

Taken from www.food.com/recipe/stuffed-mushrooms-meatless-313705 (may not work)