EAST-WEST STUFFED PORTABELLOS

EAST-WEST STUFFED PORTABELLOS image

Yield 4 servings

Number Of Ingredients 17

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1 cake of firm tofu (16 oz)
1/2 cup diced red bell peppers
1/3 cup canned water water chestnuts (or diced carrots)
1/2 cup minced scallions
1/2 cup of cooked brown rice
1/4 cup peanut butter
2 to 3 tablespoons light miso, to taste
1 teaspoon grated fresh ginger root
4 teaspoons dark sesame oil
1 teaspoon Chinese chili paste with garlic
4 portabello mushrooms (about 5 inches in diameter)
1 tablespoon soy sauce
1 recipe Simple Sweet & Sour Sauce
scallions, sliced on the severe diagnal
mung bean sprouts
udon or soba noodles
broccoli

Steps:

Make rice if you don't have already. Preheat the oven to 350. Oil a baking pan large enough to hod the portabellos. In a bowl, crumble the tofu into small pieces. Add the peppers, water chestnuts, scallions, rice, peanut butter, miso, ginger, 1 teaspoon of the sesame oil, and the chili paste. If using. Mix well and set aside. Twist off the mushroom stems and gently rinse the caps to remove any dirt. Place the caps gill-side up in the oiled pan. In a small cup, stir together the remaining 3 teaspoons of sesame oil and the soy sauce. Brush the mushrooms with the mixture. Mound one quarter of the filling in each mushroom. Bake for 35 minutes, until the mushrooms release juice and the filling is firm to the touch. While the mushrooms bake, prepare the Simple Sweet & Sour Sauce. When the mushrooms are ready, top with the sauce, scallions and/or mung bean sprouts. Serve immediately.