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.© Jim Catanich
"This recipe is excellent. Any kind of roast works well. I did try to reduce the salt by adding 1/2 package of ranch dressing, but I found the majority of salt was coming from the Italian dressing. So I added full package of ranch and brown gravy and 1/2 package of italian dressing and it was ... " - kelly knowles
"This is a very easy and delicious pot roast recipe. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did." - phoebe
"Bacon adds a little saltiness to this broccoli salad recipe made with sunflower seeds, red onion,..." - bs4u2c
"Awesome recipe! I made with 1/2 tsp ground fennel so there would be no whole seeds. Very rich and flavorful sauce." - shakahari
"I used homemade vegetable stock in place of the chicken stock, and added a pinch of smoked paprika. This is such a nice, simple recipe, thanks to the poster!" - janemarie1960
"The sauce was amazing, it did turn out to be very thick. I was able to fix a hole in my wall with the leftovers! Kidding, very good..." - russell b.