Instructions:

Yield: 8 servings

10 lg Fresh shiitake mushrooms
14 oz tofu
1 ea Onion, chopped
1 ea Garlic clove, minced
1 tbsp Olive oil
1 ea Tomato, chopped
1/2 tsp Rosemary
2 tbsp Walnuts, ground
2 tsp Mellow miso
2 tbsp Tomato paste
Salt & pepper, to taste

Preheat oven to 350F. Cut off & discard the mushroom stems. Set caps aside.

Drain & squeeze the tofu until almost dry. Crumble & set aside.

Saute onion & garlic in the oil until soft. Add tofu & saute for 5 minutes. Add tomato & rosemary & cook until the mixture is fairly dry, about 10 minutes. Stir in the remaining ingredients.

Spoon mixture into the mushroom caps, pressing firmly to form a smooth mound. Bake until browned, about 20 minutes. Either serve hot or at room temperature.