Moosewood - Tofu Stuffed Portobellos

[Guest guest]

* Exported from MasterCook *

 

Tofu Stuffed Portabellos

 

Recipe By :Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons vegetable oil

1 cup diced onions

1/2 cup diced bell peppers

1/2 cup peeled and grated carrots

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried dill

1 cake firm tofu -- (16 oz) pressed*

1/3 cup chopped walnuts

1/2 cup bread crumbs**

1 tablespoon tahini

1 tablespoon light miso

1 tablespoon soy sauce

1 tablespoon Dijon mustard -- optional

4 large portabello mushrooms -- (4 to 6)

 

Preheat the oven to 400F.

 

Heat 1 tablespoon of the oil in a frying pan. Add the onions, peppers, carrots,

oregano, basil, and dill and saute on medium-high heat for about 7 minutes,

until the vegetables are just tender. Crumble the pressed tofu into a large

bowl. Stir in the walnuts, bread crumbs, tahini, miso, soy sauce, and the

mustard, if using. Add the sauteed vegetables and mix well.

 

Carefully brush or wipe off any soil from the portabellos and twist off the

stems. Discard the stems or use later in a soup stock. Rinse the mushroom caps

gently, pat dry, and brush with the remaining oil. Place the caps, cavity up, on

a nonstick or lightly oiled baking pan. Fill each one with a generous mound of

the stuffing (see headnote).

 

Bake uncovered for 25 to 30 minutes, until the mushrooms release their juices

and the filling is set and slightly golden.

 

*Sandwich the tofu between two plates and rest a heavy can or book on the top

plate. Press for about 15 minutes; then drain the expressed liquid.

**Pulverize stale or lightly toasted whole wheat, sourdough, or French bread in

a blender or food processor.

 

PER 9-OUNCE SERVING: 247 CALORIES, 11.4 G PROTEIN, 16.7 G FAT, 17.3 G

CARBOHYDRATES,

3.1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 292 MG SODIUM, 3.7 G TOTAL

DIETARY FIBER

 

 

 

Source:

" Moosewood Restaurant New Classics "

Copyright:

" 2001 Moosewood, Inc. "

 

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

 

Per Serving (excluding unknown items): 222 Calories; 20g Fat (76.1% calories

from fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 313mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : Portabello mushroom caps are huge, dark, succulent, and eminently

stuffable with a wonderfu earthy flavor and juicy texture. How great that

they're so widely available now.

 

This dish is a longtime favorite at Moosewood-one of our classics. The tofu

stuffIng is surprisingly light and turns a beautiful golden brown. We give you

enough to stuff four 4 1/2- to 5-inch mushroom caps with 3/4 CUP of filling each

or six 3 1/2 to 4-inch mushroom caps using 1/2 cup of filling each.

 

Serve with Mushroom Gravy (page 380) and rice, orzo, or mashed potatoes.

 

 

Serves 4 to 6

Preparation time: 20 minutes

Baking time: 25 to 30 minutes

 

 

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