Stuffed Mushroom Caps

Stuffed Mushroom Caps, served as a side dish.

Makes 30 small stuffed mushrooms
Serves 8 to 10 as a side dish or appetizer

• 30 baby bella or crimini mushrooms, about 1 1/2 pounds
• 1 tablespoon non-hydrogenated vegan margarine
• 1/2 cup chopped raw pecans
• 3 slices whole-wheat bread to make 1 1/4 cup fresh breadcrumbs
• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 1/2 block extra-firm tofu (6 to 7 ounces)
• 2 teaspoons balsamic vinegar
• 2 teaspoons nutritional yeast
• 1/3 teaspoon dried oregano
• 3/4 teaspoon salt
• 3/8 teaspoon pepper
• 2 tablespoons potato starch
• 3 tablespoons warm water

Press tofu at least 30 minutes. Meanwhile, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Remove mushroom stems and reserve for another use; set mushrooms aside.

Microwave margarine in a large bowl until melted, add pecans and toss to coat evenly. Spread pecans in a single layer on baking sheet. Bake 5 to 7 minutes, until aromatic. Return pecans to bowl and set aside to cool. Leave oven on, and keep parchment-lined baking sheet handy.

Tear bread into pieces and whir in food processor to make breadcrumbs. Add 1 1/4 cup breadcrumbs to pecans, mix and set aside. Reserve any excess crumbs for another use.

Pat tofu dry and crumble into a bowl; set aside.

Heat olive oil in a skillet and sauté onions and garlic about 5 minutes, until soft. Add vinegar, tofu, yeast, oregano, salt and pepper. Stir to evenly coat tofu and cook about 3 minutes. Whisk potato starch into warm water (replaces 1 egg); add to skillet and mix well. Add sauté to breadcrumb mixture and mix well.

Press a spoonful of filling into each mushroom cap, forming a mound on top. Place filled caps on baking sheet. Bake 15 minutes or until tops are browned. Serve immediately. Stuffed mushrooms may be made a day ahead, refrigerated and reheated.