Stuffed Shiitake Mushrooms

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Stuffed Shiitake Mushrooms

 

10 large fresh shiitake mushrooms

14 ozs. frozen tofu, thawed

1

onion, chopped

1 garlic clove, minced

1 tbsp. olive oil

1 tomato,

chopped

1/2 tsp. rosemary

2 tbsps. walnuts, ground

2 tsps. mellow

miso

2 tbsps. tomato paste

salt and pepper to taste

 

Preheat oven to 350 degrees. Cut off & discard the mushroom stems. Set

caps aside. Drain and squeeze the tofu until almost dry. Crumble and set aside.

Saute onion and garlic in the oil until soft. Add tofu and saute for 5 minutes.

Add tomato and rosemary, cook until the mixture is fairly dry, about 10 minutes.

Stir in the remaining ingredients. Spoon mixture into the mushroom caps,

pressing firmly to form a smooth mound. Bake until browned, about 20 minutes.

Either serve hot or at room temperature. Serves 8.