Stuffed Mushrooms With Tofu And Herbs

Recipe Ingredients

16 cups	3792ml	Button mushrooms - washed well (large)
		= (or other mushrooms of choice)
3 tablespoons	45ml	Olive oil - divided
8 oz	227g	Firm tofu - frozen, and thawed
1/4 cup	15g / 0.5oz	Finely-diced onion
1/4 cup	27g / 1oz	Finely-diced celery
1/4 cup	15g / 0.5oz	Thinly-sliced green onion
1 tablespoon	15ml	Minced garlic
1/2 teaspoon	2.5ml	Dried thyme
1/3 cup	48g / 1.7oz	Breadcrumbs
2 tablespoons	30ml	Nutritional yeast flakes
2 tablespoons	30ml	Freshly-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Lightly oil (or spray with vegetable oil) a large baking dish and set aside.

Remove the stems from the mushrooms, roughly dice the stems, and set aside.

In a non-stick skillet, place 1 tablespoon olive oil and the mushroom caps, and saute for 2 minutes per side. Remove the mushroom caps from the skillet, transfer to a large plate, and set aside.

Using your fingers, crumble the thawed tofu into a small bowl and set aside.

In the same non-stick skillet, saute the reserved mushroom stems, onion, celery, and green onion in the remaining olive oil, for 5 minutes to soften. Add the crumbled tofu, garlic, and thyme, and saute an additional 2 to 3 minutes or until the vegetables are tender.

Remove the skillet from the heat, add the remaining ingredients, stir well to combine, and season to taste with salt and freshly ground black pepper.

Fill the mushroom caps with warm filling, slightly mounding the tops, and place them in the prepared baking dish. Bake at 350 degrees for 10 to 15 minutes or until the mushroom caps are heated through and slightly browned on top. Transfer to a decorative platter for service and serve immediately.

This recipe yields 16 stuffed mushrooms or 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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