Pomegranate Stuffed Mushrooms Tofu Recipes

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TOFU- AND WALNUT-STUFFED MUSHROOMS



Tofu- and Walnut-Stuffed Mushrooms image

Categories     Mushroom     Nut     Soy     Appetizer     Bake     Sauté     Cocktail Party     Low Fat     Vegetarian     Healthy     Vegan     Self     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     No Sugar Added     Kosher

Yield Makes 12 mushrooms

Number Of Ingredients 12

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

Steps:

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

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