Mandarin Stuffed Mushrooms Recipe
Ingredients
| 8 very large mushrooms | ||
| Bulgur | 1 Tablespoon | |
| Safflower oil | 1 Tablespoon | |
| Tamari soy sauce | 2 Teaspoon | |
| Garlic | 1 Clove (5gm) | |
| Grated ginger | 1/2 Teaspoon | |
| Tofu | 1/4 Cup (16 tbs), crumbled | |
| Minced | 2 Tablespoon | |
| Italian parsley parsley sprigs (garnish) | ||
Directions
Carefully remove the stems from the mushrooms.
Soak the bulgur in the oil and tamari.
Push the garlic through a garlic press into the bulgur mixture and add the ginger.
When the bulgur has soaked about 10 minutes, stir in the tofu and parsley.
Place the stuffing in the mushroom caps and arrange them in a shallow 8 X 8-inch baking dish.
Add enough water just to cover the bottom of the baking dish.
Cover loosely with aluminum foil.
Bake at 350° for 20 minutes.
Soak the bulgur in the oil and tamari.
Push the garlic through a garlic press into the bulgur mixture and add the ginger.
When the bulgur has soaked about 10 minutes, stir in the tofu and parsley.
Place the stuffing in the mushroom caps and arrange them in a shallow 8 X 8-inch baking dish.
Add enough water just to cover the bottom of the baking dish.
Cover loosely with aluminum foil.
Bake at 350° for 20 minutes.
Chef
