Created by Jenny
Monday, 21 January 2008
Description
Stuffed with mushroom, zucchini, carrot and tofu, these mushroom caps are bursting with flavor!
Ingredients
- 8 open-cap mushrooms
- 1 tablespoon olive oil
- 1 small leek, chopped
- 1 celery stalk, chopped
- 3 ½ ounces firm tofu, diced
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 cup whole wheat breadcrumbs
- 2 tablespoons chopped basil
- 1 tablespoon tomato paste
- 2 tablespoons pine nuts
- ¾ cup grated hard cheese
- 2/3 cup vegetable stock
- salt and freshly ground black pepper
Methods/steps
- Preheat oven to 425ºF.
- Remove the stalks from the mushrooms and chop finely. Reserve the caps.
- Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom stalks, leek, celery, tofu, zucchini, and carrot and cook, stirring constantly, for 3-4 minutes.
- Stir in the breadcrumbs, chopped basil, tomato paste and pine nuts. Season with salt and pepper to taste and mix thoroughly.
- Spoon the mixture into the mushroom caps and top with the grated cheese.
- Place the mushrooms in a shallow ovenproof dish and pour the vegetable stock around them.
- Cook in preheated oven for 20 minutes or until cooked through and the cheese has melted. Remove mushrooms from dish and serve immediately.
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Created by Jenny