Tofu Stuffed Mushrooms Recipe

Name: Tofu Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Panko crumbs; 1 tablespoon olive oil; 2 tablespoons cilantro, minced, divided; 12 ounces tofu (I use Lite) squeezed of excess water (place a heavy plate on top of it for about 15 minutes); 1 tablespoon tahini; 4 teaspoons tamari or soy sauce (or to taste); 1 tablespoon celery leaves, minced; 2 tablespoons red bell pepper, minced; 2 cloves garlic, minced; 1 tablespoon onion, minced; 16 ounces button mushrooms, stems removed and reserved for another use

Servings: persons

1 cup Panko crumbs
1 tablespoon olive oil
2 tablespoons cilantro, minced, divided
12 ounces tofu (I use Lite) squeezed of excess water (place a heavy plate on top of it for about 15 minutes)
1 tablespoon tahini
4 teaspoons tamari or soy sauce (or to taste)
1 tablespoon celery leaves, minced
2 tablespoons red bell pepper, minced
2 cloves garlic, minced
1 tablespoon onion, minced
16 ounces button mushrooms, stems removed and reserved for another use

1
Preheat the oven to 350 degrees.
2
In a small skillet, heat the olive oil over medium high heat. Add the Panko crumbs and cook 2-3 minutes, stirring occasionally until toasty brown. Add 1 tablespoon minced cilantro and set aside.
3
In the food processor, puree the tofu, tahini and tamari until smooth.
4
In a medium bowl, combine the tofu mixure, the remaining cilantro and the minced celery leaves, red bell pepper, garlic and onion.
5
Stuff each mushroom cap with the mixture, heaping it on top. Sprinkle with prepared toasted Panko crumbs.
6
Bake in a 9x13 baking dish for 25-30 minutes or until heated through.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup Panko crumbs, 1 tablespoon olive oil, 2 tablespoons cilantro, minced, divided, 12 ounces tofu (I use Lite) squeezed of excess water (place a heavy plate on top of it for about 15 minutes), and more.

Yes, Tofu 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.

Tofu Stuffed Mushrooms

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