Tofu- and Walnut-Stuffed Mushrooms

Tofu- and Walnut-Stuffed Mushrooms
Tofu- and Walnut-Stuffed Mushrooms
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 12 mushrooms
American Mushroom Nut Soy Appetizer Bake Sauté Cocktail Party Low Fat Vegetarian Healthy Vegan Self Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free No Sugar Added Kosher
  • 1/4 cup olive oil
  • 1/4 cup chopped green onions
  • 2 tbsp tomato paste
  • 1/2 tsp balsamic vinegar
  • 1/3 cup ground walnuts
  • 1 medium onion, diced small

Preparation 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. 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

Preparation 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. 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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