judy down under Posted 3-31-98
Baked Stuffed Mushroom with Spinach, Tofu and Pine Nuts
300g fresh tofu, drained and mashed
1 bunch baby spinach, washed, blanched, squeezed dry and minced
2 tablesp toasted pinenuts
3 spring onions, finely sliced
1 tabsp sesame oil
slat & pepper
cayenne pepper (optional)
12 medium button mushrooms, wiped clean with stalk removed
Mix the tofu, spinach, pinenuts and onions in a bowl
Blend the rest of the ingredients to cayenne pepper and transfer to the bowl
Stir well
Peel the mushrooms and spoon mixture generously into the mushroom caps
and top with a sprinkling of cayenne
Place mushrooms onto a well oiled oven tray and grill under moderate
heat until just cooked
- they are good with a sweet and sour chilli sauce and you can replace the tofu with ricotta!