VEGAN: Baked Stuffed Portabello Caps

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* Exported from MasterCook *

 

Baked Stuffed Portabello Caps

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 99

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Main Dishes, Vegetarian

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

6 portabello mushrooms

1/4 cup Mori-Nu Lite Firm Silken Tofu

2 tablespoons Pickapeppa sauce

1 tablespoon soy sauce -- low sodium

1 tablespoon Grey Poupon Mustard

1 teaspoon honey

2 tablespoons frozen apple juice concentrate

1/2 teaspoon garlic -- minced

1/4 teaspoon red pepper flakes

1 teaspoon salt -- coarse

1 cup red pepper -- diced

1 tablespoon parsley sprigs -- chopped fine

1 teaspoon thyme leaves -- chopped

1/4 teaspoon black pepper

parsley sprigs -- for garnish

 

Serving Size: 6

 

Slice tofu in one inch slices, then cube. In a shallow dish whisk together

Pickapeppa sauce, soy sauce, mustard and honey. Place cubed tofu in

marinating sauce for one hour. Meanwhile mix together your topping of

apple juice, minced garlic, pepper flakes, salt, red bell pepper, parsley

thyme and black pepper.

 

After marinating cubes for 1 hour, remove from sauce (reserve sauce) gently

saute them in a sprayed saute pan. Place portabello caps, bottom side up

on a large baking sheet, put equal amounts of cubes onto each cap. Top

these with the red bell pepper topping. Pour equal amounts of reserved

marinating sauce over each. Bake at 350 degrees for 30 minutes.

 

Nutritional analysis: calories 55, Fat. 0.1, Cholesterol 0, Carbohydrates,

Protein 0.6, Sodium 86.

 

 

 

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