Tofu- and Walnut-Stuffed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Chef Nadine Barner, who kept Gwyneth Paltrow looking fab with a macrobiotic regimen (a diet of mostly grains and vegetables), has served these tasty morsels at private parties hosted by the actress. Brain-boosting omega-3 fatty acids from the walnuts makes this a smart starter. The calcium and protein combo found in tofu works to bolster bone density (no wonder Paltrow stands so tall in Hollywood), and the mushrooms' potassium helps protect against high blood pressure. 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 |
Directions:
1. Preheat oven to 350°F. In a large skillet, sauté onion and garlic in 2 tbsp oil, with a pinch of salt, until tender. Crumble tofu over onion and sauté another 5 minutes. Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry. Add walnuts, miso, vinegar, tomato paste, and salt and pepper to taste. Drizzle remaining 2 tbsp oil over mixture. Place mushrooms in a baking dish and fill each with about 1 tbsp stuffing, using a spoon and pressing firmly to pack. Bake 20 minutes. Remove and top each hors d'oeuvre with a sprinkle of green onion. Serve warm.
2. Nutritional analysis per mushroom: 92 calories, 7 g fat (1 g saturated), 5 g carbohydrates, 4 g protein, 1 g fiber Nutritional analysis provided by Self
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