20-30 white mushrooms, stems removed and reserved
1/2 teaspoon chopped garlic
2 tablespoons vegan margarine
8 tablespoons vegan soft cheese (I use instead 'o cheese, or cream cheese alternative)
1. Preheat oven to 300 degrees F. Chop 3/4 of the stems. In a frying pan, melt the margarine, then add the chopped stems and garlic. Cook until the mushrooms are brown.
2. In a small bowl, mash the soft vegan cheese, then add the fried mixture. Mix well. Spoon the mixture into the mushroom caps, if you go a bit over, it's okay. Just try to get some of the mixture into each cap.
3. There is usually enough of the mixture for each mushroom cap. If you don't have enough, store the remaining caps in the fridge for another day.
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 to 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.