Time: 1 hour.
Complexity: easily
Servings: 24

You can use either white or brown (cremini) mushrooms for this recipe. The key is to use large mushrooms that can hold as much of the delicious and juicy filling as possible, made from breadcrumbs mixed with chopped carrots, tofu, pepper jack cheese, and Parmesan. A great appetizer for any occasion!

Ingredients:

Mushrooms

• 24 large champignons or cremini mushrooms, caps wiped clean, stems finely chopped for filling
• 2 tablespoons extra-virgin olive oil

Filling

• 4 tablespoons unsalted butter
• 1 cup finely chopped carrots
• 0.5 cup finely chopped baked tofu
• 0.5 cup grated pepper jack cheese
• 2 tbsp. l. grated parmesan
• 2 tbsp finely chopped fresh parsley
• 1 cup crumbled sourdough bread

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Crimini mushrooms, pepper jack cheese, Parmesan cheese, breadcrumbs, tofu, parsley, carrot

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Mushrooms:
  
  If the mushroom caps are very round, cut a very thin slice from the top of each cap so they stand upright and don't roll. Combine the caps in a large bowl with olive oil and 1/4 teaspoon of salt.
Step 3
• Filling:
  
  Heat the butter in a large skillet over medium-high heat. Add the sliced ​​mushroom stems and carrots and cook, stirring occasionally, until softened, 6-8 minutes. Transfer to a large bowl, sprinkle with 3/4 teaspoon of salt, and set aside to cool. Stir in the cooled mushroom mixture, tofu, pepper jack cheese, Parmesan cheese, and parsley. Stir in the breadcrumbs to coat well.
Step 4
• Fill each mushroom with an equal amount of filling and transfer the stuffed mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is golden brown and crispy on top, about 15 minutes. Let cool for 5 minutes before removing from the baking sheet.

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