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Full Online Book HomeLearning KitchenAppetizers - Baked Stuffed Mushroom With Spinach Tofu And Pine Nuts
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Appetizers - Baked Stuffed Mushroom With Spinach Tofu And Pine Nuts Post by :C0113c70r Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1103

Click below to download : Appetizers - Baked Stuffed Mushroom With Spinach Tofu And Pine Nuts (Format : PDF)

Appetizers - 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!

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From Barnsider Restaurant (request at Times Union site) - Makes 36 stuffed mushrooms Needed: •36 large white mushrooms CRABMEAT STUFFING: •One pound crabmeat, drained •One egg •Two ounces mayonnaise •One ounce breadcrumbs •One-half teaspoons dry mustard •One-half teaspoon salt •One-half teaspoon white pepper CHEESE TOPPING: •Two eggs •One cup mayonnaise •Four ounces grated Parmesan cheese •Four ounces grated Swiss cheese Preheat oven to 400.For crabmeat stuffing: Whisk egg until mixed. Add mayonnaise. Blend well, then add remaining stuffing ingredients and fold gently. For cheese topping: whisk eggs until mixed. Add mayonnaise, blend well. Add cheeses and mix. Mushroom Preparation: remove stems
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