I was playing around ,trying to adapt a non kosher fat full recipie, last
week and this was the result. Everyone loved them.
STUFFED MARINATED PORTABELLA MUSHROOMS
2/3 C. Fat Free Italian Salad Dressing (Wishbone type)-divided
1/2 C. Dry red wine
4 large portabella mushrooms (each 5/6 inches in diameter, about 1 pound
2 medium Vidalia onions- diced medium
1/2 C. Carrot- roughly chopped
1/2 C. Spicy sprouts
1-1/2 C. Fine fresh bread crumbs - divided
1/3 block extra firm tofu- diced into 1/8" pieces
2 T. Fat free mayonnaise
1 tsp. White horseradish
1 T. Nutritional yeast flakes
Marinate diced tofu in 1/3 C. Italian dressing for at least 30 minutes or
Discard stems from mushrooms and scrape out gills. Marinate mushrooms in
remaining Italian dressing and wine by placing in plastic bag and squeezing
out as much air as possible before sealing. Turn bag occasionally while
Preheat oven to 350 degrees F.
Sauté onion and carrot in a small amount of water until soft. Keep adding
water if they start to dry out. When vegetables are done add tofu with
marinade to skillet and sauté until most of the liquid is gone. Turn off heat
and add sprouts, 1 -1/4 C. crumbs, mayonnaise, horseradish and yeast flakes.
Stir until well blended.
Remove mushrooms from bag reserving marinade. Arrange mushrooms hollow side
up in a 12x9x2 pan. Divide stuffing among mushrooms and press gently and
evenly into caps. Sprinkle remaining 1/4 cup crumbs over mushroom stuffing
and spritz lightly with cooking spray. (olive oil or Italian seasoned is
preferred). Pour reserved marinade around mushrooms. Liquid should come at
least 1/2 inch up sides of the pan. If not add more wine, salad dressing or
water. Bake in middle of the oven for 30 minutes or until stuffing is golden
I served these cold, sliced and arranged neatly on a platter surrounded by
mesculun. They could also be served hot over rice.
Serves 4 as hearty first course or light main course.
Nutrition info. not available