Seasons: tofu mushroom hats (caps)

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Tofu Mushroom Hats

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 4 Preparation Time :0:00

Categories : Spring

 

Amount Measure Ingredient -- Preparation Method

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4 large flat mushrooms

1 shallot -- trimmed

1/2 red bell pepper -- trimmed

2 ounces celery

1 clove -- peeled, crushed

1/3 cup olive oil

11 ounces plain firm tofu -- mashed

1 teaspoon paprika

1/4 teaspoon vegetable bouillon powder

1 teaspoon miso

4 tablespoons chopped fresh flat-leaf parsley

 

1. Peel the mushrooms, removing and reserving the stalks, and steam them for a

couple of minutes. Place on an oiled baking tray.

 

2. For the filling, finely chop the mushroom stalks, shallot, red pepper and

celery and saute with the garlic in the olive oil for 5 minutes. Add the tofu,

paprika, vegetable bouillon, miso and parsley and continue to heat for about

another 5 minutes until all the ingredients are soft and well blended.

 

3. Fill each mushroom with the tofu mixture and bake at 375F (190C/Gas 5) for 15

minutes.

 

Source:

" RECIPES FOR SPRING "

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Per Serving (excluding unknown items): 247 Calories; 22g Fat (76.3% calories

from fat); 8g Protein; 8g Carbohydrate; 2g Dietary Fiber; trace Cholesterol;

80mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4

Fat.

 

 

Nutr. Assoc. : 4197 0 0 0 0 0 3287 0 5451 0 0