Pomegranate Stuffed Mushrooms Tofu Food

CHEESY CARROT AND TOFU STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• Heat the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and carrot and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
• Add the tofu, pepper jack cheese, Parmesan and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

POMEGRANATE STUFFED MUSHROOMS TOFU

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.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

TOFU AND WALNUT STUFFED MUSHROOMS

Steps:

• Freezing tofu changes texture to a more meaty substance that soaks up flavor. Freeze in plastic wrap, thaw and pat dry with paper towel to remove excess water.
• 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 with a sprinkle of green onion. Serve warm.

TOFU- AND WALNUT-STUFFED MUSHROOMS

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.

TOFU STUFFED MUSHROOMS

Steps:

• Preheat oven 375°F.
• Line baking sheet with foil. Remove stems and chop finely. Set aside. Place caps top side down on sheet.
• Heat oil in large nonstick skillet over med high. Add mushroom stems, tofu, tomatoes, garlic, salt and pepper. Cook 5 minutes or until tender. Stir in parsley and breadcrumbs along with 1 tbsp water.
• Remove from heat and cool 5 minutes.
• Stuff caps with 2 tsp each. Bake 20 minutes or until brown and crisp on top.