Vegetarian Stuffed Mushroom

[vegelady]

     Ingredients:


     2 tablespoons olive oil
     2 green onions, finely chopped
     1/2 cup bread crumbs
     1/2 cup seitan
     1 teaspoon marjoram   
     1/4 teaspoon garlic powder
     salt and pepper to taste
     80 ounce mushrooms - your favorite variety
     1/2 cup vegetable stock (or broth)



     Directions:


     Wipe mushrooms with a damp cloth. Break off the stems and trim off the ends. Set caps aside.
     Finely chop the stems.

     In a heavy skillet, heat olive oil, green onions, and mushroom stems. Sauté for 3 minutes, stirring well.
     Add bread crumbs, seitan, marjoram, garlic powder, and salt and pepper. Stir well and cook for 2 minutes.

     Pack the filling in the cavities of the mushroom caps.

     Brush a skillet lightly with oil and place the caps in the skillet, filled side up. Brown the caps for a minute or
     two, reduce heat, and add stock to the skillet. Cover and simmer for 20 minutes.

     The caps can also be baked uncovered at 375° F. for 15-20 minutes.