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Name: Stuffed Marinated Portabella Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 lg Portabella mushrooms; (each; 1/2 c Carrot- roughly chopped; 1/2 c Spicy sprouts; 2 md Vidalia onions- diced medium; 2/3 c Fat Free Italian Salad; 1/3 Block extra firm tofu; diced; 2 tb Fat free mayonnaise; 1 tb Nutritional yeast flakes; 1 1/2 c Fine fresh bread crumbs;; 1/2 c Dry Red Wine; 1 ts White horseradish

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INGREDIENTS

4 lg Portabella mushrooms; (each
1/2 c Carrot- roughly chopped
1/2 c Spicy sprouts
2 md Vidalia onions- diced medium
2/3 c Fat Free Italian Salad
1/3 Block extra firm tofu; diced
2 tb Fat free mayonnaise
1 tb Nutritional yeast flakes
FOR MARINADE
1 1/2 c Fine fresh bread crumbs;
1/2 c Dry Red Wine
FOR STUFFING
1 ts White horseradish

Servings

INSTRUCTIONS

Marinate diced tofu in 1/3 C. Italian dressing for at least 30 minutes or overnight. Discard stems from mushrooms and scrape out gills. Marinate mushrooms in remaining Italian dressing and wine by placing in plastic bag and squeezing out as much air as possible before sealing. Turn bag occasionally while marinating. Preheat oven to 350 degrees F. Make stuffing: saute onion and carrot in a small amount of water until soft. Keep adding water if they start to dry out. When vegetables are done add tofu with marinade to skillet and saute until most of the liquid is gone. Turn off heat and add sprouts, 1 -1/4 C. crumbs, mayonnaise, horseradish and yeast flakes. Stir until well blended. Remove mushrooms from bag reserving marinade. Arrange mushrooms hollow side up in a 12x9x2 pan. Divide stuffing among mushrooms and press gently and evenly into caps. Sprinkle remaining 1/4 cup crumbs over mushroom stuffing and spritz lightly with cooking spray. (olive oil or Italian seasoned is preferred). Pour reserved marinade around mushrooms. Liquid should come at least 1/2 inch up sides of the pan. If not add more wine, salad dressing or water. Bake in middle of the oven for 30 minutes or until stuffing is golden brown. I served these cold, sliced and arranged neatly on a platter surrounded by mesculun. They could also be served hot over rice. Serves 4 as hearty first course or light main course. Nutrition info. not available Posted to fatfree digest by Zeftu@aol.com on Jul 20, 1999, converted by MM_Buster v2.0l.

NOTES

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Stuffed Marinated Portabella Mushrooms

4 lg Portabella mushrooms; (each
1/2 c Carrot- roughly chopped
1/2 c Spicy sprouts
2 md Vidalia onions- diced medium
2/3 c Fat Free Italian Salad
1/3 Block extra firm tofu; diced
2 tb Fat free mayonnaise
1 tb Nutritional yeast flakes
 FOR MARINADE
1 1/2 c Fine fresh bread crumbs;
1/2 c Dry Red Wine
 FOR STUFFING
1 ts White horseradish

Marinate diced tofu in 1/3 C. Italian dressing for at least 30 minutes or  overnight.    Discard stems from mushrooms and scrape out gills. Marinate mushrooms in  remaining Italian dressing and wine by placing in plastic bag and squeezing  out as much air as possible before sealing. Turn bag occasionally while  marinating.    Preheat oven to 350 degrees F.    Make stuffing: saute onion and carrot in a small amount of water until  soft. Keep adding water if they start to dry out. When vegetables are done  add tofu with marinade to skillet and saute until most of the liquid is  gone. Turn off heat and add sprouts, 1 -1/4 C. crumbs, mayonnaise,  horseradish and yeast flakes. Stir until well blended.    Remove mushrooms from bag reserving marinade. Arrange mushrooms hollow side  up in a 12x9x2 pan. Divide stuffing among mushrooms and press gently and  evenly into caps. Sprinkle remaining 1/4 cup crumbs over mushroom stuffing  and spritz lightly with cooking spray. (olive oil or Italian seasoned is  preferred). Pour reserved marinade around mushrooms. Liquid should come at  least 1/2 inch up sides of the pan. If not add more wine, salad dressing or  water. Bake in middle of the oven for 30 minutes or until stuffing is  golden brown.    I served these cold, sliced and arranged neatly on a platter surrounded by  mesculun. They could also be served hot over rice.    Serves 4 as hearty first course or light main course. Nutrition info. not  available    Posted to fatfree digest by Zeftu@aol.com on Jul 20, 1999, converted by  MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (164g)
Recipe Makes: 1 servings

Calories: 234
Calories from Fat: 90 (38%)

Amt Per Serving		% DV

	Total Fat 10g	13 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 5.5g
Cholesterol 0mg		0 %
Sodium 232.2mg		8 %
Potassium 441.2mg		12 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 7.6g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 234

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