Title: Stuffed shiitake mushrooms
 Categories: Side dish, Tofu, Vegetables
      Yield: 8 Servings
 
     10 lg Fresh shiitake mushrooms
     14 oz Frozen tofu, thawed
      1 ea Onion, chopped
      1 ea Garlic clove, minced
      1 tb Olive oil
      1 ea Tomato, chopped
    1/2 ts Rosemary
      2 tb Walnuts, ground
      2 ts Mellow miso
      2 tb 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.
  
  "Vegetarian Gourmet" Fall, 1995