Stuffed Shiitake Mushrooms Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
10 large: Fresh shiitake mushrooms,
14 ounce: Frozen tofu, thawed
1 each: Onion, chopped
1 each: Garlic clove, minced
1 tbsp: Olive oil,
1 each: Tomato, chopped
1/2 tsp: Rosemary,
2 tbsp: Walnuts, ground
2 tsp: Mellow miso,
2 tbsp: Tomato paste,
Salt & pepper, to taste
Directions:
Preheat oven to 350F. Cut off & discard the mushroom stems. Set caps
aside.
Drain & squeeze the tofu until almost dry. Crumble & set aside.
Saute onion & garlic in the oil until soft. Add tofu & saute for 5
minutes. Add tomato & rosemary & cook until the mixture is fairly
dry, about 10 minutes. Stir in the remaining ingredients.
Spoon mixture into the mushroom caps, pressing firmly to form a smooth
mound. Bake until browned, about 20 minutes. Either serve hot or at
room temperature.
"Vegetarian Gourmet" Fall, 1995
Source from luhu.jp
aside.
Drain & squeeze the tofu until almost dry. Crumble & set aside.
Saute onion & garlic in the oil until soft. Add tofu & saute for 5
minutes. Add tomato & rosemary & cook until the mixture is fairly
dry, about 10 minutes. Stir in the remaining ingredients.
Spoon mixture into the mushroom caps, pressing firmly to form a smooth
mound. Bake until browned, about 20 minutes. Either serve hot or at
room temperature.
"Vegetarian Gourmet" Fall, 1995
Source from luhu.jp