MUSHROOMS IN LETTUCE WRAPS
Make and share this Mushrooms in Lettuce Wraps recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the sauce in a small bowl by whisking together the soy sauce, vinegar, wine, sugar and pepper.
- In another small bowl, stir together the cornstarch with 1 tablespoon of water; set aside.
- Make the filling by draining the mushrooms and dicing fine so that you have about 1 1/2 cups.
- Heat a wok over high heat and add oil.
- Add mushrooms, celery, carrots, and green onions; stir fry until celery and carrots are tender crisp, about 45 seconds.
- Add soy sauce mixture and stir for about 20 seconds.
- Add cornstarch mixture and stir until thickened, about 30 seconds.
- Add tofu and toss gently so as not to break up tofu; add in sesame oil, transfer to a serving bowl, and sprinkle with pine nuts.
- To serve, spoon about 1/4 teaspoon hoisin sauce in the center of a lettuce leat, add 2 tablespoon of mushroom mixture, roll up and eat with your fingers.
Nutrition Facts : Calories 241, Fat 12.5, SaturatedFat 1.5, Sodium 589.1, Carbohydrate 28.7, Fiber 8.1, Sugar 11.4, Protein 9.5
TOFU AND CHEESE STUFFED SHELLS
No one will ever know that these giant pasta shells contain tofu...unless you tell!
Provided by CookingForDummies
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.
- In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper. Mix well and set aside.
- In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.
- Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.
- Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.
Nutrition Facts : Calories 645.6 calories, Carbohydrate 97.4 g, Cholesterol 30.7 mg, Fat 13.4 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 6.3 g, Sodium 922.9 mg, Sugar 10 g
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.
TOFU STUFFED MUSHROOMS
Make and share this Tofu Stuffed Mushrooms recipe from Food.com.
Provided by That is Dr House to
Categories Lunch/Snacks
Time 40m
Yield 22 mushrooms
Number Of Ingredients 9
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.
Nutrition Facts : Calories 27.8, Fat 1.7, SaturatedFat 0.3, Sodium 77.3, Carbohydrate 2.1, Fiber 0.4, Sugar 0.7, Protein 1.5
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