stuffed mushroom
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| stuffed mushroom recipe |
ingredients
- 30 fresh mushrooms,
- washed and dried
- 2 cups fresh basil leaves
- (see Growing Green Flavor,)
- 3 cloves garlic
- 1/2 cup walnuts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 8 ounces extra-firm tofu
cooking instructions
Mushrooms have a nice spring flavor that is rich yet subtle.
Choose extra-large mushrooms since they will shrink when
baked. And you want to be able to fit a good amount of stuffing
inside. The stuffing is rich and full of pungent flavors. Tofu is
a great base for the stuffing because it is a blank canvas, taking
whatever flavor we have to offer.
Preheat the oven to 375 degrees. Stem the mushrooms and set
the caps aside.
Combine the basil, garlic, walnuts, olive oil, salt, and 1
cup of mushroom stems in a food processor and puree until
fairly creamy. Add the tofu and puree until incorporated. The
mixture can be left slightly chunky and textured.
Spot the mushroom tops topsy turvy on a heating skillet
and, using a small spoon, fill each one so the filling mounds up
just over the edge. You can smooth the filling or leave it rough,
as you prefer. Bake until the mushrooms are wrinkled and
the filling is browned about 20 minutes. Baking will create
some moisture in the pan, so it is a good idea to remove the
mushrooms from the pan immediately after taking them out of
the oven.
Good appetite for everyone
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