Instructions: Serves 4-8.

Defrost the tofus, squeeze dry, and crumble. Saute the onion and garlic in the olive oil until tender. Add the finely crumbled tofu and saute another five minutes. Add the chopped tomato and rosemary, and continue cooking for ten minutes,until the mixture is fairly dry. Add the ground nuts, miso, tomato paste, salt and pepper to taste, and an additional few drops of live oil if the mixture seems too dry.

Cut of the stems from the mushrooms and mound the mixture into them the caps with a spoon, pressing firmly with the inside of the spoon to form a smooth mound. Bake at 350F for 15 - 20 minutes until browned. Place on a shiso leaf and serve either hot or at room temperature.

NOTES : Here is something to serve the skeptical non-vegetarian guest. The frozen tofu takes on the texture of meat and the ground nuts add richness. These can made a day or two in advance, and baked before serving time, or baked several hours in advance and re-heated or served at room temperature. If you can get shiso leaves from a Japanese grocery store, place them under the mushrooms, as they not only look pretty, but can be eaten - a delicious experience.

Following is one of the dishes she created and it was absolutely divine! (And I dont even like walnuts.)

This recipe borders on
the 30% CFF target. But by using a lower fat tofu and reducing the amount of olive oil used to saute, it works. Also, Id use almonds

(which I prefer) and that lowers the fat even more.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.