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Tofu and Sun-Dried Tomato Stuffed Mushrooms [Vegan]

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These mushroom appetizers are juicy and full of fresh flavors. The chewy sun-dried tomatoes are soaked and mushroom stems are chopped and cooked down until their juices flow, flavoring the tofu with the essence of umami. A splash of balsamic vinegar and a tossing of oregano and basil makes each mushroom as scrumptious as the last. These are a party favorite in the making.

Tofu and Sun-Dried Tomato Stuffed Mushrooms [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

  • 1/2 cup sun-dried tomatoes
  • 1 purple onion
  • 3/4 cup grams of White Button, Cremini, or Portobello mushrooms
  • 1 15-ounce block of tofu
  • 2 teaspoons salt
  • Pepper, to taste
  • 1 teaspoon chili
  • 1 tablespoon dry oregano
  • 3 tablespoons fresh basil
  • 2 garlic cloves
  • 1 teaspoon balsamic vinegar, or red wine vinegar
  • 1/4-1/2 cup vegan cheese, grated, to top

Preparation

  1. Soak sun-dried tomatoes in boiling water for 10-15 minutes, until they become soft. Chop the tomatoes finely, while still allowing their texture to come through.
  2. Remove mushroom stems and set aside. Clean mushrooms well. Chop stems finely, leave mushroom caps whole.
  3. Drain tofu and chop finely.
  4. Chop onion finely and sauté until they become translucent, about five minutes. Add chopped mushroom stems and sauté another five minutes, until they start to give out juices. Add sun-dried tomatoes and tofu. Let cook for about 10 minutes on medium heat, letting the juices intermingle.
  5. Chop garlic and add all spices, herbs, and balsamic vinegar. Cook on medium-high heat for 10-15 minutes, stirring often, until mixture dries out a bit and the tofu begins to be brown.
  6. Preheat oven to 375°F.
  7. Line a baking sheet with aluminum foil. Stuff the mushrooms and arrange them on a baking sheet. Top with grated vegan cheese. Drizzle with a bit of olive oil. Bake for 8-10 minutes.
  8. Right before serving, broil or grill mushrooms at 400°F for 3 minutes, to heat up the cheese. Sprinkle some chopped basil on top right before serving.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Mushroom

 

AUTHOR & RECIPE DETAILS


photo

Ksenia Prints is a fifth-generation immigrant who was born in the former Soviet Union, grew up in Israel and now resides in Montreal, Quebec, and whose food is a mélange of cultures and traditions. She spends her time cooking, writing and photographing food for At the Immigrant’s Table and other freelance publications.


 

 



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15 comments on “Tofu and Sun-Dried Tomato Stuffed Mushrooms [Vegan]”

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Sue Gittings
1 Months Ago

Yummy minus the tofu...


Reply
Carina Oliveira
1 Months Ago

Guilherme Gonzalez


Reply
C.e. Jeane
1 Months Ago

Very disappointed because the video didn't come up.


Reply
Camila Navarro
1 Months Ago

Karla ❤️❤️❤️❤️


Reply
Karla Grunewaldt
31 Mar 2016

Qué hermosooooooo

Karla Grunewaldt
31 Mar 2016

Juntemonos a hacerlos hehehe

Αντιοπη Φορτη-Ευστρατουδακη
1 Months Ago

Vania Anagnostou


Reply
Misty Thompson
1 Months Ago

This sounds divine y'all


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Dru Nicole Fowler
1 Months Ago

Christopher Mcelligott


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Carly Amber
1 Months Ago

Jodie Louise Owen Becky Davies Sally Jade Jenny May


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Camille Leininger
1 Months Ago

Theresa Pytell Katie Custer


Reply
Katie Custer
31 Mar 2016

Yes please! Thank you for sharing!

Lærke Gade
1 Months Ago

Linda Gade


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