Kimchi and Tofu Stuffed Mushrooms

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Clean the mushrooms, remove stems, and finely chop the stems.

   ~5 min
3. 3

   In a mixing bowl, crumble the firm tofu and add the chopped mushroom stems, finely chopped kimchi, minced garlic, sesame oil, and soy sauce. Mix well.

   ~5 min
4. 4

   Spoon the tofu-kimchi mixture into the mushroom caps, filling them generously.

   ~5 min
5. 5

   Place the stuffed mushrooms on a baking sheet.

   ~2 min
6. 6

   Bake for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.

   ~18 min
7. 7

   Garnish with thinly sliced green onion before serving.

   ~1 min