Pomegranate Stuffed Mushrooms Tofu Recipes
TOFU- AND WALNUT-STUFFED MUSHROOMS
Categories Mushroom Nut Soy Appetizer Bake Sauté Cocktail Party Low Fat Vegetarian Healthy Vegan Self Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free No Sugar Added Kosher
Yield Makes 12 mushrooms
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. In a large skillet, sauté onion and garlic in 2 tbsp oil, with a pinch of salt, until tender. Crumble tofu over onion and sauté another 5 minutes. Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry. Add walnuts, miso, vinegar, tomato paste, and salt and pepper to taste. Drizzle remaining 2 tbsp oil over mixture. Place mushrooms in a baking dish and fill each with about 1 tbsp stuffing, using a spoon and pressing firmly to pack. Bake 20 minutes. Remove and top each hors d'oeuvre with a sprinkle of green onion. Serve warm.
POMEGRANATE STUFFED MUSHROOMS TOFU
From Feasting on Raw. Note if you haven't tried tofu before marinate over night in favorite dressing such as blue cheese.
Provided by That is Dr House to
Categories Grains
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop mushroom stems, set asidee.
- Pat tofu dry and mush it with fork then blend cheese with it.
- Add grain, mushroom stems and 1/4 cup seeds. Divide mix into 6 and shape flat patties.
- In separate bowl, combine walnuts, onions, peppers and oil. Mix well. Stir in remaining seeds. Stuff button mushrooms with filling.
- Sprinkle each with lettuce. Place on lettuce bed.
Nutrition Facts : Calories 349.1, Fat 26, SaturatedFat 4.7, Cholesterol 10.7, Sodium 233.2, Carbohydrate 15, Fiber 4.8, Sugar 7.1, Protein 21.6
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