Stuffed Mushrooms With Sundried Tomato Pesto

Ingredients

2 packages (10-oz) white mushrooms

1 tablespoon olive oil

1 garlic clove, minced

1/2 cup silken tofu

1/2 cup pine nuts

cup packed fresh basil leaves

1 inch (6.5 oz) jar sun-dried tomatoes packed oil

salt and pepper to taste

Preparation

Preheat oven to 350 degrees F. Mist a baking sheet with nonstick cooking spray and set aside

Separate the mushroom caps from the stems. Remove the caps and trim and chop the stems. Heat the oil in a skillet over medium-high heat. Cook the garlic and mushroom stems, stirring, until soft, about 5 minutes. Remove from the heat and set aside.

Combine tofu, pine nuts and basil in a food processor and blend until combined. Add the sauteed mushroom stems and sun-dried tomatoes (including their oil) and pulse several times until a thick paste has formed. Some pieces of tomato should remain intact. Season to taste with salt and pepper.

Fill each mushroom cap with about 1 tablespoon of stuffing. Arrange the stuffed mushrooms on the baking sheet and bake for 30-40 minutes, or until the mushrooms are tender and their tops are brown. Let cool for 5 minutes, transfer to a serving platter, and serve.