Stuffed Mushrooms (Meatless)

Ingredients

• 8 mushrooms, with stems
• 1 tablespoon olive oil
• 1 small leek, chopped
• 1 stalk celery, chopped
• 3 1/2 ounces tofu, drained and diced
• 1 zucchini, diced
• 1 carrot, diced
• 1 cup whole wheat bread crumbs
• 2 tablespoons fresh basil, chopped
• 1 tablespoon tomato paste
• 2 tablespoons pine nuts
• 3/4 cup cheddar cheese, grated
• 2/3 cup vegetable stock
• salt and pepper

Directions

1. 1

   Preheat oven to 425°F.

2. 2

   Remove stalks from mushrooms and finely chopped. Reserve the caps.

3. 3

   Heat the oil in a heavy based skillet. Add the chopped mushroom stalks, leek, celery, tofu, zucchini, and carrot and cook 3-4 minutes, stirring frequently.

4. 4

   Stir in bread crumbs, basil, tomato paste, and pine nuts. Season with salt and pepper to taste.

5. 5

   Spoon the mixture into mushroom caps and top with grated cheese.

6. 6

   Place mushrooms in a shallow oven-proof dish and pour veggie stock around them.

7. 7

   Bake for 20 or until mushrooms are cooked through and cheese is melted.

8. 8

   Serve immediately as an appetizer or on salad greens.