Stuffed Mushrooms

Stuffed Mushrooms

• 12 large mushrooms
• 1 teaspoon vegetable oil
• 1/4 cup minced onion
• 1/2 cup fresh bread crumbs
• 4 ounces tofu, frozen and thawed
• 1 tablespoon finely chopped almonds -- (1 to 2)
• 2 tablespoons dry Sherry or defatted broth
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon low-sodium soy sauce
• 1 Dash dried marjoram
• 1/2 to 1 tsp of Red Chile Flakes or Chile pepper of choice to taste

  Twist or wiggle stems to separate from mushroom caps. Chop stems and place in medium bowl. Place mushroom caps, open side down, on ungreased baking sheet. Broil on high 1 minute until slightly moist.

  Turn caps, open side up, on baking sheet. Set aside to cool.

  Heat oil in 10-inch nonstick skillet over medium-high heat. Add onion and mushroom stems and cook, stirring frequently, 3 minutes. Add bread crumbs and cook, stirring frequently, 2 minutes until lightly browned. Squeeze thawed tofu to remove excess moisture. Crumble and add to skillet. Add almonds and Sherry. Stir well. Cook 1 minute, then remove from heat. Stir in cheese, soy sauce and marjoram. Stuff mixture into mushroom caps. Broil 1 to 2 minutes until lightly browned.

  Makes 12 stuffed mushrooms.