Ingredients Jump to Instructions ↓

  1. 16 cups 3792ml Button mushrooms - washed well (large)

  2. (or other mushrooms of choice)

  3. 3 tablespoons 45ml Olive oil - divided

  4. 8 oz 227g Firm tofu - frozen, and thawed

  5. 1/4 cup 15g / 1/2oz Finely-diced onion

  6. 1/4 cup 27g / 1oz Finely-diced celery

  7. 1/4 cup 15g / 1/2oz Thinly-sliced green onion

  8. 1 tablespoon 15ml Minced garlic

  9. 1/2 teaspoon 2 1/2ml Dried thyme

  10. 1/3 cup 48g / 1.7oz Breadcrumbs

  11. 2 tablespoons 30ml Nutritional yeast flakes

  12. 2 tablespoons 30ml Freshly-chopped parsley

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Lightly oil (or spray with vegetable oil) a large baking dish and set aside.

  2. Remove the stems from the mushrooms, roughly dice the stems, and set aside.

  3. In a non-stick skillet, place 1 tablespoon olive oil and the mushroom caps, and saute for 2 minutes per side. Remove the mushroom caps from the skillet, transfer to a large plate, and set aside.

  4. Using your fingers, crumble the thawed tofu into a small bowl and set aside.

  5. In the same non-stick skillet, saute the reserved mushroom stems, onion, celery, and green onion in the remaining olive oil, for 5 minutes to soften. Add the crumbled tofu, garlic, and thyme, and saute an additional 2 to 3 minutes or until the vegetables are tender.

  6. Remove the skillet from the heat, add the remaining ingredients, stir well to combine, and season to taste with salt and freshly ground black pepper.

  7. Fill the mushroom caps with warm filling, slightly mounding the tops, and place them in the prepared baking dish. Bake at 350 degrees for 10 to 15 minutes or until the mushroom caps are heated through and slightly browned on top. Transfer to a decorative platter for service and serve immediately.

  8. This recipe yields 16 stuffed mushrooms or 6 to 8 servings.


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