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From VT March 2007
1 lb fresh large mushrooms
2 tablespoons olive oil
1 1/3 cups firm tofu, finely chopped
1/4 cup sun-dried tomatoes, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
2 tablespoons breadcrumbs
1. Preheat oven 375°F.
2. Line baking sheet with foil. Remove stems and chop finely. Set aside. Place caps top side down on sheet.
3. Heat oil in large nonstick skillet over med high. Add mushroom stems, tofu, tomatoes, garlic, salt and pepper. Cook
5 minutes or until tender. Stir in parsley and breadcrumbs along with 1 tbsp water.
4. Remove from heat and cool 5 minutes.
5. Stuff caps with 2 tsp each. Bake 20 minutes or until brown and crisp on top.
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