Moosewood: East-West Stuffed Portabellos

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* Exported from MasterCook Mac *

 

East-West Stuffed Portabellos

 

Recipe By : Moosewood Restaurant New Classics, page 347

Serving Size : 4 Preparation Time :0:00

Categories : * checked Show Stoppers

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cake firm tofu -- (16 ounces)

1/2 cup diced red bell peppers

1/3 cup diced canned water chestnuts

1/3 cup minced scallions

1/2 cup cooked brown rice

1/4 cup peanut butter

2 tablespoons light miso -- to taste (2 to 3)

1 teaspoon grated fresh ginger root

4 teaspoons dark sesame oil

1 teaspoon Chinese chili paste with garlic -- (optional)

4 portabello mushrooms

- (about 5 inches in diameter)

1 tablespoon soy sauce

---

1 recipe Simple Sweet & Sour Sauce -- see recipe

scallions sliced on the severe diagonal

mung bean sprouts

 

Let's face it -- we've fallen in love with portabello mushrooms.

They're big, easy to use, and delicious in a wide variety of dishes.

So, unless you're fungi-phobic, revel in these lavish mushrooms!

 

We don't know whether Marco Polo took any mushrooms with him to Asia

or brought any miso and sesame oil back to Italy, but this dish is

what might have happened if he had. For a full meal, serve the

portabellos on a bed of rice or on soba or udon noodles, top with

steamed broccoli spears, drizzle on the sauce, and scatter scallions

and mung sprouts over all. The Simple Sweet & ; Sour Sauce can be

prepared while the mushrooms bake.

 

Serves 4

Preparation time: 15 to 20 minutes

Cooking time: 35 minutes

 

 

Preheat the oven to 350F. Oil a baking pan large enough to hold the

portabellos.

 

In a bowl, crumble the tofu into small pieces. Add the peppers, water

chestnuts, scallions, rice, peanut butter, miso, ginger, 1 teaspoon

of the sesame oil, and the chili paste, if using. Mix well and set

aside.

 

Twist off the mushroom stems and gently rinse the caps to remoVe any

dirt. Place the caps gill-side up in the oiled pan. In a small cup,

stir together the remaining 3 teaspoons of sesame oil and the Soy

sauce. Brush the mushrooms with the mixture. Mound one

quarter of the filling in each mushroom.

 

Bake for 35 minutes, until the mushrooms release juice and the

filling is firm to the touch. While the mushrooms bake, prepare the

Simple Sweet & Sour Sauce. When the mushrooms are ready, top with the

sauce, scallions, and or mung sprouts. Serve immediately.

 

PER 12-OUNCE SERVING: 322 CALORIES, 16.2 G PROTEIN, 17.3 G FAT, 30.8

G CARBOHYDRATES, 2.9 G SATURATED FATTY ACIDS, o MG CHOLESTEROL, 740.1

MG SODIUM, 4.4 G TOTAL DIETARY FIBER

 

 

 

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Per serving (excluding unknown items): 167 Calories; 13g Fat (66%

calories from fat); 5g Protein; 10g Carbohydrate; 0mg Cholesterol;

336mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 2 Fat

 

 

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