Tofu and Walnut Stuffed Mushrooms - Thanksgiving

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Tofu and Walnut Stuffed Mushrooms - Thanksgiving

1 medium onion, diced small

2 cloves garlic, peeled and finely chopped

1/4 cup olive oil

14 oz firm tofu, frozen and then defrosted (Freezing

changes texture to a more meaty substance that soaks

up flavor. Freeze in plastic wrap, thaw and pat dry

with paper towel to remove excess water.)

1/2 tsp dried rosemary, crumbled

2 small tomatoes, finely chopped

1/3 cup ground walnuts

2 tsp mellow miso, or more for stronger flavor

(available at health food stores)

1/2 tsp balsamic vinegar

2 tbsp tomato paste

12 large fresh cremini, or white mushrooms, wiped

clean, stems removed

1/4 cup chopped green onions

 

 

Preheat oven to 350°F. In a large skillet, sauté onion

and garlic in 2 tbsp oil, with a pinch of salt, until

tender. Crumble tofu over onion and sauté another 5

minutes. Add rosemary and tomatoes and cook on low

heat about 10 minutes or until mixture is fairly dry.

Add walnuts, miso, vinegar, tomato paste, and salt and

pepper to taste. Drizzle remaining 2 tbsp oil over

mixture. Place mushrooms in a baking dish and fill

each with about 1 tbsp stuffing, using a spoon and

pressing firmly to pack. Bake 20 minutes. Remove and

top each hors d'oeuvre with a sprinkle of green onion.

Serve warm.

 

Makes 12 mushrooms.

 

Source: SELF, August 2003

Formatted by Chupa Babi: 11.09.07

 

AuthorNote: Chef Nadine Barner, who kept Gwyneth

Paltrow looking fab with a macrobiotic regimen (a diet

of mostly grains and vegetables), has served these

tasty morsels at private parties hosted by the

actress. Brain-boosting omega-3 fatty acids from the

walnuts makes this a smart starter. The calcium and

protein combo found in tofu works to bolster bone

density (no wonder Paltrow stands so tall in

Hollywood), and the mushrooms' potassium helps protect

against high blood pressure.

 

 

 

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