INGREDIENTS

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)
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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