Stuffed Mushrooms

Stuffed Mushrooms - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 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

Ingredients

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

Directions

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.

©
Published:




Latest Reviews

"I made this cake and it was amazing. I used a double batch to make a three tier cake. I iced it with buttercream frosting and some lemon juice and topped it off with shredded coconut and some lemon zest. It looked amazing and tasted even better. Also it was one of the easiest cakes I've ever made. Will definitely make it again!" - frankiebuddy

"Mini smoked sausages disappear extra quickly when blanketed in crisp bacon and topped with..." - joan

"This was delicious! I eat low carb high fat and this was the best. Even my family liked it." - sheldon

"I wish I had bought a larger chuck roast! The taste of this Pot Roast is absolutely fabulous! A meal fit for a queen (...or king)! The seasonings were perfect and it is so incredibly moist it falls apart with your fork!! I wouldn't change one single thing, except next time I may invite company ... " - bev i am

"The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. This bread improves with age, so plan to make it a day ahead if possible." - janiece mason

"Has anyone replaced the cream cheese with anything else and maintained the taste? I don't like cheese (weird I know)." - dstewart21

Happy cooking...