Remove mushroom stems. Chop and reserve stems.
Bring a large pot of water to boil and add mushrooms. Cook for a couple
minutes or until they start to shrink. Drain and place the mushrooms
into a pan of cold water for a minute to stop cooking. Drain mushrooms.
Preheat oven to 350F. In a large non-stick saute pan, saute the onions,
mushroom stems, garlic and celery in the vegan wine. When vegetables
are tender, add the carrot and herbs. Add vegan bread crumbs and mix
well. Add salt/pep and adjust seasonings to taste. Fill mushrooms
with a heaping tablespoon of the mixture, place on a lightly sprayed
baking sheet and cook for 10-12 minutes or until lightly browned on
top.
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