Stuffed Mushrooms

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* Exported from MasterCook *

 

Stuffed Mushrooms

 

Recipe By : Healthful Cooking w/Mary Carroll, www.startrib.com 7/13/00

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers And Snacks Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 -- up to 2

2 tablespoons dry Sherry or defatted broth

3 tablespoons grated Parmesan cheese

1 tablespoon low-sodium soy sauce

1 dash dried marjoram

 

Serves 12.

 

Tofu-stuffed mushrooms disappear in a flash. I use the largest mushrooms I

can find.

 

Twist or wiggle stems to separate from mushroom caps. Chop stems and place

in a medium bowl. Place mushroom caps, open side down, on an ungreased

baking sheet. Broil on high 1 minute until slightly moist. Turn caps,

open side up, on the baking sheet. Set aside to cool.

 

Heat oil in a 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 the

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.

 

Nutrition information per 1/12 serving: Calories 59, Carbohydrates 6 g,

Protein 2 g, Fat 1 g, including sat. fat 1 g, Cholesterol 4 mg, Sodium 120

mg, Calcium 56 mg, Dietary fiber 1 g.

 

Diabetic exchanges per serving: 1 vegetable exch.

 

 

 

 

 

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