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Stuffed Mushrooms
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    Stuffed Mushrooms

  • 12 large mushrooms
  • 1 teaspoon vegetable oil
  • 1/4 cup minced onion
  • 1/2 cup fresh bread crumbs
  • 4 ounces tofu, frozen and thawed
  • 1 tablespoon finely chopped almonds -- (1 to 2)
  • 2 tablespoons dry Sherry or defatted broth
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon low-sodium soy sauce
  • 1 Dash dried marjoram
  • 1/2 to 1 tsp of Red Chile Flakes or Chile pepper of choice to taste
  • Twist or wiggle stems to separate from mushroom caps. Chop stems and place in medium bowl. Place mushroom caps, open side down, on ungreased baking sheet. Broil on high 1 minute until slightly moist.

    Turn caps, open side up, on baking sheet. Set aside to cool.

    Heat oil in 10-inch nonstick skillet over medium-high heat. Add onion and mushroom stems and cook, stirring frequently, 3 minutes. Add bread crumbs and cook, stirring frequently, 2 minutes until lightly browned. Squeeze thawed tofu to remove excess moisture. Crumble and add to skillet. Add almonds and Sherry. Stir well. Cook 1 minute, then remove from heat. Stir in cheese, soy sauce and marjoram. Stuff mixture into mushroom caps. Broil 1 to 2 minutes until lightly browned.

    Makes 12 stuffed mushrooms. ( is the author of the "No Cholesterol (No Kidding!) Cookbook," Rodale Press.)

    From: Mary Carroll, LA Times Food Section
    Posted By: Los Angeles Times Food Section
    Post Date: July 7, 2000

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