Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 lg Fresh shiitake mushrooms
14 oz Frozen tofu, thawed
1 ea Onion, chopped
1 ea Garlic clove, minced
1 tb Olive oil
1 ea Tomato, chopped
1/2 ts Rosemary
2 tb Walnuts, ground
2 ts Mellow miso
2 tb Tomato paste
Salt pepper, to taste

Preheat oven to 350F. Cut off discard the mushroom stems. Set caps
aside.

Drain squeeze the tofu until almost dry. Crumble set aside.

Saute onion garlic in the oil until soft. Add tofu saute for 5
minutes. Add tomato rosemary cook until the mixture is fairly
dry, about 10 minutes. Stir in the remaining ingredients.

Spoon mixture into the mushroom caps, pressing firmly to form a smooth
mound. Bake until browned, about 20 minutes. Either serve hot or at
room temperature.

"Vegetarian Gourmet" Fall, 1995

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