Great recipe for: 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
- 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.
© Jim Catanich