Recipe: Appetizer : Stuffed Mushrooms - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
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 Powder 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.
"Chili powder, cumin, paprika, and a few other easy-to-find spices make up this taco mix..." - bob cody
"This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge..." - jamie
"Great recipe and deserves 5 stars! If you change the recipe, post a new recipe; do not rate this recipe based on the changes you made. People on all recipe sites need to rate recipes simply on following the recipe as written, not the changes they have made." - donna1596
"Good but I think these buffalo chicken breasts are better grilled - slightly brown on each side and then baste generously with sauce turning once or twice until cooked through. But, this is a good substitute for nights when firing up the grill would not be optimal. Made several tweaks. Also recommend keeping some sauce on the side for dipping." - mrsoul51
"I baked this in an 8inch pan as someone suggested and had a major fail. I reduced the temp to 160 but I don't think it was reduced enough, rose so much in the middle and not at all on the outside. I'm going to give it a another go tonight as the flavour was pretty good!" - kjs0785
"This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make..." - kelly phillips