Stuffed Marinated Portabella Mushrooms

God has not given us one set of leadership principles for marriage relationships, another set for biological family relationships, and yet another for relationships in the larger (church) family. Though each sphere of influence broadens in terms of function and responsibility, the basic leadership principles are the same. A husband is to be a servant-leader to his wife, a father is to be a servant-leader in his family, and elders/overseers are to be servant-leaders in the family of God.

Gene Getz

CATEGORY	CUISINE	TAG	YIELD
	Italian		1	Servings

INGREDIENTS

2/3	c	Fat Free Italian Salad
		Dressing Wishbone
		type-divided
1/2	c	Dry red wine
4		Portabella mushrooms, each
		5/6 inches in diameter
		about 1 pound total
2		Vidalia onions- diced medium
1/2	c	Carrot- roughly chopped
1/2	c	Spicy sprouts
1 1/2	c	Fine fresh bread crumbs
		divided
1/3		Block extra firm tofu, diced
		into 1/8" pieces
2	T	Fat free mayonnaise
1	t	White horseradish
1	T	Nutritional yeast flakes

INSTRUCTIONS

Marinate diced tofu in 1/3 C. Italian dressing for at least 30  minutes
or overnight.  Discard stems from mushrooms and scrape out gills.
Marinate mushrooms  in remaining Italian dressing and wine by placing
in plastic bag and  squeezing out as much air as possible before
sealing. Turn bag  occasionally while marinating.  Preheat oven to 350
degrees F.  Make stuffing: Saut onion and carrot in a small amount of
water until  soft. Keep adding water if they start to dry out. When
vegetables are  done add tofu with marinade to skillet and saut until
most of the  liquid is gone. Turn off heat and add sprouts, 1 -1/4 C.
crumbs,  mayonnaise, horseradish and yeast flakes. Stir until well
blended.  Remove mushrooms from bag reserving marinade. Arrange
mushrooms  hollow side up in a 12x9x2 pan. Divide stuffing among
mushrooms and  press gently and evenly into caps. Sprinkle remaining
1/4 cup crumbs  over mushroom stuffing and spritz lightly with cooking
spray. (olive  oil or Italian seasoned is preferred). Pour reserved
marinade around  mushrooms. Liquid should come at least 1/2 inch up
sides of the pan.  If not add more wine, salad dressing or water. Bake
in middle of the  oven for 30 minutes or until stuffing is golden
brown.  I served these cold, sliced and arranged neatly on a platter
surrounded by mesculun. They could also be served hot over rice.
Serves 4 as hearty first course or light main course. Nutrition info.
not available  Posted to fatfree digest by Zeftu@aol.com on Jul 20,
1999, converted  by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 800 Calories From Fat: 163 Total Fat: 18.5g Cholesterol: 7.6mg Sodium: 1442.4mg Potassium: 542.8mg Carbohydrates: 129.2g Fiber: 8.8g Sugar: 14.5g Protein: 22.5g