2Tbsp. Julienne Cut Sun-dried Tomatoes in bagnot packed in oil
1-2.5oz. Can of Sliced Black Olives
Rinse or brush off the mushroom caps and pull all of the stems out of them. Set aside on a baking sheet.
Puree the tofu, garlic, lemon juice, salt, Italian seasoning, onion powder and black pepper together in a food processor until completely smooth. Scoop the mixture into a piping bag or ziploc bag with a circle tip.
Preheat the oven to 350ºF. Carefully, pour just a couple of drops of balsamic vinegar into each mushroom cap.
Pipe the tofu ricotta mixture into each cap so that it creates a small mound. It will be a different amount depending on the size of your mushroom caps.
Finely chiffonade cut the sun-dried tomato pieces and start placing them on stuffed mushrooms. You can make them more vein-like by scrunching them a bit. Top with one slice of olive and press it down just a touch.
Bake the mushrooms for 10 to 15 mins. or until the caps begin to wrinkly slightly. You can serve these warm (which I prefer), or room temperature.
Potassium: 61mg Vitamin C: 1% Calcium: 1% Iron: 1% Nutrition Facts are approximate and will vary.