Ingredients Serves 5
- 20 champignons
- 1/2 cup walnuts
- 1 onion
- 2 tbsp oil
- 1/2 tsp oregano
- 1/3 tsp pepper
- 7 oz/200 g soft silken tofu
- 5 stems dill
- 1/2 tsp salt
- 1 tbsp bread crumb
- 2 oz/50 g arugula
- 2 tbsp pomegranate seeds
Wash the champignons, break off the stems.
Finely cut the onion, chop the dill.
Put the mushroom stems, onion, and walnuts into a blender jar, process until smooth. In a small skillet heat up the oil, transfer the mixture from the blender, add oregano, pepper, stir well.
Cook 10 minutes over medium-low heat, stiring occasionally.
Mash tofu with a fork, add chopped dill, salt and mx well.
Combine tofu with a mixture from the skillet, stir thoroughly.
Stuff mushroom caps with a filling, sprinkle with bread crumbles on top. Arrange mushroom caps on parchment lined baking tray.
Place in a preheated to 350F/180C oven, bake for 25-30 minutes. Serve on a bed of arugula leaves, sprinkle with pomegranate seeds.