Cheesy Carrot and Tofu Stuffed Mushrooms

Mix both pepper jack and Parmesan into the sourdough stuffing for these baked mushrooms.
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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 24 stuffed mushrooms
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Ingredients

Mushrooms:

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling

2 tablespoons extra-virgin olive oil

Kosher salt

Filling:

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

Directions

  1. Preheat the oven to 425 degrees F.

For the mushrooms: 

  1. 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.

For the filling: 

  1. 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.
  2. Add the tofu, pepper jack cheese, Parmesan and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  3. 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.