12-16 large button mushrooms, stemmed and stems reserved
2 tablespoons extra virgin olive oil, divided
2 tablespoons vegan marsala, sherry or port
3/4 cup soft bread crumbs, ground
1 tablespoon finely chopped fresh parsley
2-3 cloves garlic, chopped finely
salt and fresh pepper, to taste
1. Preheat oven to 375 degrees F. Finely chop the reserved mushroom stems. Heat 1 tablespoon of the oil in a non-stick skillet over medium-high heat.
2. Add the stems and cook, stirring occasionally until most of the liquid from the mushrooms has evaporated. Add marsala carefully and cook, stirring occasionally until most of it has evaporated.
3. Remove from heat. Add the bread crumbs, parsley, garlic, salt and pepper. Stir well to combine it all. Lightly oil a baking sheet.
4. Spoon the filling evenly into the caps and place in a single layer on the baking sheet. Dab the tops with the remaining oil. Bake for about 30 minutes, or until nicely browned. Allow them to cool before serving.