Artichoke-Stuffed Mushrooms

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* Exported from MasterCook *

 

Artichoke-Stuffed Mushrooms

 

Recipe By :Soy! Soy! Soy! - Jeanette Parsons Egan

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 to 10 large mushrooms

2 teaspoons olive oil

2 tablespoons minced onion

2 tablespoons finely chopped red bell pepper

3/4 cup firm tofu (6 oz) -- drained

1 15 oz can quartered artichoke hearts -- drained and rinsed

1/4 to 1/2 cup dried breadcrumbs

1/2 teaspoon dried oregano

2 tablespoons fresh lemon juice

1/2 teaspoon salt

freshly ground black pepper

4 tablespoons freshly grated Parmesan cheese

 

Preheat oven to 375G. Spray a large baking pan with nonstick cooking spray.

Wipe mushrooms with a damp paper towel and remove stems. Chop stems.

 

Heat oil in a nonstick skillet over medium heat. Add onion, chopped stems, and

bell pepper. Cook, stirring occasionally, until browned and liquid evaporates.

 

Meanwhile, process tofu in a food processor until smooth. Add artichoke hearts

and mushroom mixture and porcess until coarsely chopped.

 

Stir in breadcrumbs, oregano, lemon juice, salt, and pepper. Arrange mushroom

caps in prepared pan. Spoon artichoke mixture into mushroom caps, mounding

slightly. Sprinkle with Parmesan cheese. Bake about 10 minutes or until

mushrooms are tender and topping is browned.

 

 

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Per serving: 33 Calories (kcal); 2g Total Fat; (59% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 268mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0