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Stuffed shiitake mushrooms

Yield: 8 Servings

Ingredients:

• 10 lg Fresh shiitake mushrooms
• 14 oz Frozen tofu thawed
• 1 ea Onion chopped
• 1 ea Garlic clove minced
• 1 tb Olive oil
• 1 ea Tomato chopped
• 1/2 ts Rosemary
• 2 tb Walnuts ground
• 2 ts Mellow miso
• 2 tb Tomato paste

Instructions:

Salt & pepper to taste Preheat oven to 350F. Cut off & discard the mushroom stems. Set caps aside. Drain & squeeze the tofu until almost dry. Crumble & set aside. Saute onion & garlic in the oil until soft. Add tofu & saute for 5 minutes. Add tomato & 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. Vegetarian Gourmet Fall 1995

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