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Teriyaki-Stuffed Mushroom Melts

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Teriyaki-Stuffed Mushroom Melts
  • 24 Servings
  • 10 mins Prep Time
  • 35 mins Total Time
  • 40 Cal/Serving

Nutritional Facts

Cal./Serving 40
Total Fat 2.5g
Saturated Fat
Trans Fat
Cholesterol 5mg
Sodium 65mg
Carbohydrates 1g
Dietary Fiber
Sugars 1g
Protein 3g


1 pkg (8 oz) Nasoya® TofuBaked, Teriyaki
1 lb medium-sized white mushrooms (about 24), stems removed
3 oz sliced Swiss cheese
2 tbsp mayonnaise
2 tsp Dijon mustard
Chopped fresh parsley


  1. Preheat oven to 350°F. Remove and discard mushroom stems. Place mushroom caps, stem side up, on greased baking sheet. Bake 8 to 10 minutes or until water begins to pool in caps. Remove from oven; drain mushrooms and pat dry with paper towel. Arrange mushroom caps on same baking sheet.
  2. Crumble tofu by mashing with a fork. In medium bowl, stir together tofu, mayonnaise, and mustard. Spoon into mushroom cap.
  3. Cut each slice cheese into 9 squares. Place 1 square over each stuffed mushroom. Use remaining squares to fill in holes. Bake 5 to 8 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.

Nasoya products used in this recipe:


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    Did You Know?

    Tofu is one of the oldest foods in the world; it is said that almost 2000 years ago, tofu was discovered accidentally by a Chinese cook.

    Learn More Fun Facts!