12 large stuffer mushrooms
2-3 tablespoons scallions, chopped
2 cloves garlic, minced
oil, as needed for frying
splash red wine
1 slice whole wheat bread, toasted and crumbled
1/2 (8 ounce) package vegan cream cheese (I use Tofutti)
Italian seasoning, to taste
salt and pepper, to taste
1. Preheat oven to 350 degrees Fahrenheit. Lightly grease baking sheet. Wash mushrooms and remove stems. Finely chop stems.
2. Fry mushroom stems, scallions and garlic over medium heat. Add red wine while cooking. Cook until tender.
3. Mix together stem mixture with the bread crumbs, vegan cream cheese, Italian seasoning, salt, and pepper.
4. Divide mixture between mushrooms and place filled mushrooms on prepared pan. Bake roughly 20 minutes (or until browned).