Stuffed Mushrooms With Tofu And Herbs (uses nutritonal yeast)

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Stuffed Mushrooms With Tofu And Herbs

 

16 large button mushrooms, washed well or other

mushrooms of choice

3 tablespoons olive oil, divided

8 ounces firm tofu, frozen, and thawed

1/4 cup finely diced onion

1/4 cup finely diced celery

1/4 cup thinly sliced green onion

1 tablespoon minced garlic

1/2 teaspoon dried thyme

1/3 cup breadcrumbs

2 tablespoons nutritional yeast flakes

2 tablespoons freshly chopped parsley

salt to taste

freshly ground black pepper to taste

 

Lightly oil (or spray with vegetable oil) a large

baking dish and set aside.

Remove the stems from the mushrooms, roughly dice the

stems, and set aside.

In a non-stick skillet, place 1 tablespoon olive oil

and the mushroom caps, and saute for 2 minutes per

side. Remove the mushroom caps from the skillet,

transfer to a large plate, and set aside.

Using your fingers, crumble the thawed tofu into a

small bowl and set aside.

In the same non-stick skillet, saute the reserved

mushroom stems, onion, celery, and green onion in the

remaining olive oil, for 5 minutes to soften. Add the

crumbled tofu, garlic, and thyme, and saute an

additional 2 to 3 minutes or until the vegetables are

tender.

Remove the skillet from the heat, add the remaining

ingredients, stir well to combine, and season to taste

with salt and freshly ground black pepper.

Fill the mushroom caps with warm filling, slightly

mounding the tops, and place them in the prepared

baking dish. Bake at 350 degrees for 10 to 15 minutes

or until the mushroom caps are heated through and

slightly browned on top. Transfer to a decorative

platter for service and serve immediately.

Yields 16 stuffed mushrooms or 6 to 8 servings.

 

 

 

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