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Avocado Tofu Ceviche

1/2 cup fresh lime juice
1/4 cup virgin olive oil
2 green onions, chopped
1 fresh lemon juiced
1/4 cup red onion, grated fine
salt and ground black pepper
1/2 pound tofu, well drained, mashed
2 large ripe avocadoes
2 tablespoons fresh chives
40 small white mushrooms
1 clove garlic, crushed
additional chives for garnish

1.) Combine lime juice, 4 tablespoons of oil, red onion, salt, and pepper together in a non-metal bowl. Stir in mashed tofu, cover and refrigerate for 4 hours or more to marinate.

2.) Mash avocado until nearly smooth, stir in chives, and add to tofu, mixing well. Refrigerated for 1/2 hour or more.

3.) At this time remove stems from mushrooms, wipe clean to remove any dirt. Combine remaining oil, lemon juice, garlic, salt, and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the mixture.

4.) Set filled mushroom caps in a shallow serving dish and pour any liquid around the base of them. Garnish with chives.
[ Tip: Mushroom stems can be saute'd and used in a gravy or other sauce. ]

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