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Categories:
crumbs olive oil cilantro water Tahini soy sauce celery red bell pepper garlic onion button mushrooms
Viewed: 37 - Published at: 4 months agoIngredients
- 1 cup Panko crumbs
- 1 tablespoon olive oil
- 2 tablespoons cilantro, minced, divided
- 12 ounces tofu (I use Lite) squeezed of excess water (place a heavy plate on top of it for about 15 minutes)
- 1 tablespoon tahini
- 4 teaspoons tamari or soy sauce (or to taste)
- 1 tablespoon celery leaves, minced
- 2 tablespoons red bell pepper, minced
- 2 cloves garlic, minced
- 1 tablespoon onion, minced
- 16 ounces button mushrooms, stems removed and reserved for another use
Method
- 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.
