Directions

1. Preheat oven to 350°. In a large skillet, saute onion and garlic in 2 tablespoons of the olive oil, along with a pinch of salt, until tender. Crumble tofu over onion and saute another 5 minutes. Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry.
2. Add walnuts, miso, vinegar and tomato paste. Salt and pepper to taste. Drizzle remaining olive oil over mixture.
3. Place mushroom caps in a baking dish and fill each with about 1 tablespoon of the stuffing, using a spoon and pressing firmly to pack. Bake 20 minutes. Remove and top each mushroom with a sprinkle of green onion. Serve warm.

Per mushroom: 92 calories, 7g fat (1g saturated fat), 5g carbohydrates, 4g protein, 1g fiber