CHEESY CARROT AND TOFU STUFFED MUSHROOMS

Cheesy Carrot and Tofu Stuffed Mushrooms image

Provided by Food Network Kitchen

Time 1h

Yield 24 stuffed mushrooms

Number Of Ingredients 11

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24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons unsalted butter
1 cup finely chopped carrots
Kosher salt
1/2 cup finely chopped baked tofu
1/2 cup grated pepper jack cheese
2 tablespoons grated Parmesan
2 tablespoons finely chopped fresh flat-leaf parsley
1 cup coarse fresh sourdough breadcrumbs

Steps:

Preheat the oven to 425 degrees F.
If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
Heat the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and carrot and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
Add the tofu, pepper jack cheese, Parmesan and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.