Pomegranate Stuffed Mushrooms Tofu Recipes

CHEESY CARROT AND TOFU STUFFED MUSHROOMS

Cheesy Carrot and Tofu Stuffed Mushrooms image

Mix both pepper jack and Parmesan into the sourdough stuffing for these baked mushrooms.

Provided by Food Network Kitchen

Time 1h

Yield 24 stuffed mushrooms

Number Of Ingredients 11

Ingredients

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons unsalted butter
1 cup finely chopped carrots
Kosher salt
1/2 cup finely chopped baked tofu
1/2 cup grated pepper jack cheese
2 tablespoons grated Parmesan
2 tablespoons finely chopped fresh flat-leaf parsley
1 cup coarse fresh sourdough breadcrumbs

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.

TOFU STUFFED MUSHROOMS

Tofu Stuffed Mushrooms image

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

Ingredients

1 lb fresh large mushroom
2 tablespoons olive oil
1 1/3 cups firm tofu, finely chopped
1/4 cup sun-dried tomato, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
2 tablespoons breadcrumbs

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

TOFU- AND WALNUT-STUFFED MUSHROOMS

Tofu- and Walnut-Stuffed Mushrooms image

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

Ingredients

1 medium onion, diced small
2 cloves garlic, peeled and finely chopped
1/4 cup olive oil
14 oz firm tofu, frozen and then defrosted (Freezing 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.)
1/2 tsp dried rosemary, crumbled
2 small tomatoes, finely chopped
1/3 cup ground walnuts
2 tsp mellow miso, or more for stronger flavor (available at health food stores)
1/2 tsp balsamic vinegar
2 tbsp tomato paste
12 large, fresh cremini or white mushrooms, wiped clean, stems removed
1/4 cup chopped green onions

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.

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