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Tofu and Walnut Stuffed Mushrooms
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These savory little nuggets are magical - they'll disappear before your eyes. Did you know mushrooms are a good source of three essential B-vitamins? We love 'em because they are TAY-STEE!  
makes 12


1 medium onion, diced small

2 cloves garlic, peeled and finely chopped

1/4 cup olive oil

14 ounces firm tofu, frozen and then defrosted*

1/2 teaspoon dried rosemary, crumbled

2 small tomatoes, seeded and finely chopped

1/3 cup ground walnuts

2 teaspoons mellow miso, or to taste

1/2 teaspoon balsamic vinegar

2 tablespoons tomato paste

12 large, fresh white button mushrooms, wiped clean, stems removed

1/4 cup chopped green onions

Salt and pepper to taste


*Freezing changes the texture to a meaty-like substance that soaks up flavor. Freeze in plastic wrap, thaw and pat dry with paper towels to remove excess water.

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Tofu and Walnut Stuffed Mushrooms
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Preheat oven to 350°. In a large skillet, saute onion and garlic in 2 tablespoons of the olive oil, along with a pinch of salt, until tender. Crumble tofu over onion and saute another 5 minutes. Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry.
  2. Add walnuts, miso, vinegar and tomato paste. Salt and pepper to taste. Drizzle remaining olive oil over mixture.
  3. Place mushroom caps in a baking dish and fill each with about 1 tablespoon of the stuffing, using a spoon and pressing firmly to pack. Bake 20 minutes. Remove and top each mushroom with a sprinkle of green onion. Serve warm.

Per mushroom: 92 calories, 7g fat (1g saturated fat), 5g carbohydrates, 4g protein, 1g fiber

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