Tofu- and Walnut-Stuffed Mushrooms Recipe

Name: Tofu- and Walnut-Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350F.
2
In a large skillet, saute onion and garlic in 2 tbsp oil, with a pinch of salt, until tender.
3
Crumble tofu over onion and saute another 5 minutes.
4
Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry.
5
Add walnuts, miso, vinegar, tomato paste, and salt and pepper to taste.
6
Drizzle remaining 2 tbsp oil over mixture.
7
Place mushrooms in a baking dish and fill each with about 1 tbsp stuffing, using a spoon and pressing firmly to pack.
8
Bake 20 minutes.
9
Remove and top each hors d'oeuvre with a sprinkle of green onion.
10
Serve warm.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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.), and more.

Yes, Tofu- and Walnut-Stuffed Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu- and Walnut-Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions