My intention was to stuff mushroom caps with a seasoned tofu mixture but, as usual, it wasn’t a hard and fast plan with a clear vision of the end result.
I sauteed onions and garlic for a few minutes before adding a chopped mushroom and the gills scraped from the mushroom caps.
Then I added finely chopped walnuts, Worcestershire powdered seasoning and Vegemite.
When the Vegemite was well incorporated it was allowed to cool before mixing in grated aged Dubliner cheese. Asiago or Parmesan cheese would have worked equally as well.
I smeared pizza sauce inside the mushroom caps before stuffing them with the filling. There was enough of the mixture left to stuff a couple jalapeños. A potter’s loop tool works great for removing the seeds and ribs from peppers. Also works well for hollowing out other veggies like zucchini and cucumbers for stuffing too.
A slice of Dubliner cheese, roasted red pepper and a sprinkle of bread crumbs went on top of the stuffed mushrooms before baking in a 400º oven. I switched the oven to broil for the last few minutes to brown the tops.