Date: Tue, 20 Jul 1999 05:09:57 -0700
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=20
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.
Make stuffing: Saute 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 saute 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 brown.
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