20-30 white mushrooms (depending on size)
2 tablespoons margarine or vegan butter
1/2 teaspoon garlic, chopped finely
8 tablespoons soft vegan cheese or vegan cream cheese
1. Preheat oven to 300 degrees F. Remove all the stems from the mushrooms. Set the caps aside. Chop 3/4 of the stems finely. In a frying pan, melt the margarine, then add the chopped stems and garlic.
2. Cook until the mushrooms are brown. In a small bowl, mash the soft vegan cheese, then add the fried mixture. Mix well.
3. Spoon the mixture into the mushroom caps, if you go a bit over, it's okay. ust try to get some of the mixture into each cap. There is usually enough of the mixture for each mushroom cap.
4. Put mixture-side-up mushroom caps in a deep baking pan (as sometimes a lot of juice can form) and bake for about 20-30 minutes.
I like the mushrooms to be cooked well, so if you prefer them a little more firm, reduce the temperature or the time. Sometimes the mixture browns a bit too much. Keep an eye on them and if the mixture browns, throw some foil over the pan. Cool about 5 minutes before eating or they'll burn your mouth off.