Tofu And Walnut Stuffed Mushrooms

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 medium onion, diced small
• 2 garlic cloves, peeled and finely chopped
• 1/4 cup olive oil, divided
• 14 ounces firm tofu, frozen and then defrosted (see note below)
• 1/2 teaspoon dried rosemary, crumbled
• 2 small tomatoes, finely chopped
• 1/3 cup ground walnuts
• 2 teaspoons mellow miso (or more for stronger flavor)
• 1/2 teaspoon balsamic vinegar
• 2 tablespoons tomato paste
• 12 large fresh cremini mushrooms or 12 large mushrooms, wiped clean, stems removed
• 1/4 cup chopped green onion
• salt and pepper

Recipe

• 1 freezing tofu 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.
• 2 preheat oven to 350°f
• 3 in a large skillet, sauté onion and garlic in 2 tbsp oil, with a pinch of salt, until tender.
• 4 crumble tofu over onion and sauté another 5 minutes.
• 5 add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry.
• 6 add walnuts, miso, vinegar, tomato paste, and salt and pepper to taste.
• 7 drizzle remaining 2 tbsp oil over mixture.
• 8 place mushrooms in a baking dish and fill each with about 1 tbsp stuffing, using a spoon and pressing firmly to pack.
• 9 bake 20 minutes.
• 10 remove and top each with a sprinkle of green onion. serve warm.