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Delicious eyeballs! just some mushrooms stuffed with a garlicky tofu ricotta! These are really easy to make, and the only part that is just a tiny tedious is cutting up the sun-dried tomatoes into smaller pieces. This would make a great project for your kids or even a couple of friends .So, try it out and have some fun!
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Rinse or brush off the mushroom caps .Pull out the stems . Set aside on a baking sheet.
Puree the tofu, garlic, lemon juice, salt, Italian seasoning and black pepper together in a food processor until completely smooth. Scoop the mixture into a piping bag with a round tip.
Preheat the oven to 350ºF. Carefully, pour just a couple of drops of vinegar into each mushroom cap.
Pipe the tofu ricotta mixture into each cap so that it creates a small round. It will be a different amount depending on the size of your mushroom caps.
Cut the tomato pieces and start placing them on stuffed mushrooms.Top with one slice of olive and press it down .
Bake the mushrooms for 10 to 15 mins or until the caps begin to wrink slightly. You can serve these warm (which I prefer), or room temperature.
SERVING: 20
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I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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