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Teriyaki-Stuffed Mushroom Melts
- 24 Servings
- 10 mins Prep Time
- 35 mins Total Time
- 40 Cal/Serving
|Total Fat 2.5g|
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
- 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.
- Crumble tofu by mashing with a fork. In medium bowl, stir together tofu, mayonnaise, and mustard. Spoon into mushroom cap.
- 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.