Using thethinchef's method for gremolata bread crumbs, this is an easy, tasty appetizer or light dinner that is practically guilt free. If you didn't know, you would think the filling is cream cheese, though I'm not in to fooling anyone.
I have tried tossing everything in the food processor together, but mincing the vegetables and adding them makes for a prettier filling. —nannydeb
cilantro, minced, divided
tofu (I use Lite) squeezed of excess water (place a heavy plate on top of it for about 15 minutes)
tamari or soy sauce (or to taste)
celery leaves, minced
red bell pepper, minced
cloves garlic, minced
button mushrooms, stems removed and reserved for another use
In This Recipe
Preheat the oven to 350 degrees.
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.
In the food processor, puree the tofu, tahini and tamari until smooth.
In a medium bowl, combine the tofu mixure, the remaining cilantro and the minced celery leaves, red bell pepper, garlic and onion.
Stuff each mushroom cap with the mixture, heaping it on top. Sprinkle with prepared toasted Panko crumbs.
Bake in a 9x13 baking dish for 25-30 minutes or until heated through.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!