Ingredients
16 shiitake mushrooms, washed well
3 tbsp olive oil, divided
8 oz firm tofu, frozen, and thawed
1/4 c onion, finely diced
1/4 c celery, finely diced
1/4 c green onion, thinly sliced
1 tbsp garlic, minced
1/2 tsp dried thyme
1/3 c bread crumbs
2 tbsp nutritional yeast flake
2 tbsp freshly chopped parsley
salt and freshly ground black pepper (to taste)
Directions
Lightly oil (or spray with vegetable oil) a large baking dish and set aside. Remove the stems from the mushrooms, roughly dice the stems, and set aside. In a non-stick skillet, place 1 tbsp olive oil and the mushroom caps, and saute for 2 minutes per side. Remove the mushroom caps from the skillet, transfer to a large plate, and set aside. Using your fingers, crumble the thawed tofu into a small bowl and set aside. In the same non-stick skillet, saute the reserved mushroom stems, onion, celery, and green onion in the remaining olive oil, for 5 minutes to soften. Add the crumbled tofu, garlic, and thyme, and saute an additional 2-3 minutes or until the vegetables are tender. Remove the skillet from the heat, add the remaining ingredients, stir well to combine, and season to taste with salt and freshly ground black pepper. Fill the mushroom caps with warm filling, slightly mounding the tops, and place them in the prepared baking dish. Bake at 350 degrees for 10-15 minutes or until the mushroom caps are heated through and slightly browned on top. Transfer to a decorative platter for service and serve immediately.
