Tofu Stuffed Mushrooms Recipes
TOFU- AND WALNUT-STUFFED MUSHROOMS
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
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.
TOFU STUFFED MUSHROOMS
Make and share this Tofu Stuffed Mushrooms recipe from Food.com.
Provided by That is Dr House to
Categories Lunch/Snacks
Time 40m
Yield 22 mushrooms
Number Of Ingredients 9
Steps:
- Preheat oven 375°F.
- Line baking sheet with foil. Remove stems and chop finely. Set aside. Place caps top side down on sheet.
- Heat oil in large nonstick skillet over med high. Add mushroom stems, tofu, tomatoes, garlic, salt and pepper. Cook 5 minutes or until tender. Stir in parsley and breadcrumbs along with 1 tbsp water.
- Remove from heat and cool 5 minutes.
- Stuff caps with 2 tsp each. Bake 20 minutes or until brown and crisp on top.
Nutrition Facts : Calories 27.8, Fat 1.7, SaturatedFat 0.3, Sodium 77.3, Carbohydrate 2.1, Fiber 0.4, Sugar 0.7, Protein 1.5
CHEESY CARROT AND TOFU STUFFED MUSHROOMS
Mix both pepper jack and Parmesan into the sourdough stuffing for these baked mushrooms.
Provided by Food Network Kitchen
Time 1h
Yield 24 stuffed mushrooms
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- Heat the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and carrot and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
- Add the tofu, pepper jack cheese, Parmesan and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
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- Line a sheet pan with parchment paper, and arrange the mushroom caps on it with the stem side facing up.
- In a medium bowl, crumble the pressed tofu, then use a fork to mix it together with all of the remaining ingredients. Stir with a fork until the tofu mixture starts to clump together (see video).
- Divide the mixture evenly between the mushrooms, and bake for 15-18 minutes, until the tops are golden. Serve warm or at room temperature.
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