Phil's Special Tofu Stuffed Mushrooms
Check with your guests before serving these. Tofu is made from soybeans, and so Ashkenazic Jews may avoid it at Passover. You can also use these as appetizers. This recipe serves 10 -12 as an appetizer.
24 oz. white mushrooms (they usually come in 8 oz. packages)
2 packages firm or extra firm tofu packed in water
4 -6 cloves garlic, crushed
1-2 teaspoons Italian seasoning
¼ - ½ teaspoon crushed red pepper flakes
3-4 tablespoons olive oil
8-10 large fresh basil leaves, minced
1. Preheat oven to 275 degrees. Spray a large (11x13 baking dish) with nonstick spray.
2. Carefully wash mushrooms and separate stems from the caps. Cut the bottom part of the stem off and set remaining stem aside.
3. Place mushroom caps side by side in baking dish. Drizzle with a small amount of olive oil if desired.
4. Slice tofu into ¼ inch slices and drain for several minutes on a paper towel. When drained, dice into fine cubes about 1/8 inch in size.
5. Heat 2 tablespoons oil on medium in a large skillet. Add tofu and cook until lightly browned, stirring occasionally.
6. While tofu is cooking, gently hollow out mushroom caps using a small spoon or melon baller. Be careful not to break the cap. Place mushroom scrapings together in a bowl.
7. Chop mushroom stems and add to bowl along with garlic.
8. Add mushroom and garlic mixture to tofu in skillet. Add additional olive oil if desired. Sprinkle Italian season and red pepper over mixture and cook on medium heat until mushroom is soft. Taste. Add additional seasoning is desired.
9. Pour skillet mixture over mushroom caps, cover with foil, and place in preheated oven.
10. Cook for approximately 20 minutes. Remove cover for final five minutes.
11. Garnish with fresh basil before serving.