Stuffed Mushrooms

I work at a Cafe on my school's campus, where I can credit most of my love for cooking.  At work this past week my boss was catering an event for some professors and I can to work to find the kitched filled with the smell of baking mushrooms.  I went over to where my boss was working and wanted to eat every stuffed mushroom on the plate.  Unfortunately, they were loaded with cheese but I knew exactly what I was making for supper.  I have listed the vegan recipe, but then footnoted additions for a non vegan version. 

Ingredients:
1 package of large mushrooms
2 cloves minced garlic
1/8 chopped onion
1/4 cup chopped spinach
4 oz tofu
2 tsp lemon juice
1 cup tomato sauce
2 tblsp olive oil
1 tblsp oregano

Pick out the largest of the mushrooms from the container leaving the 4 smallest .  Carefully scoop out the steam with a spoon, leaving a hole for filling.  Then chop up 4 mushrooms.  Add the chopped garlic, onion, and spinach to the mushrooms.  Heat a skillet with some olive oil and sautee the vegetables.  Add the lemon juice and tofu until sizzling.  Put the mixture into the holes of the whole mushrooms. 

Mix the tomato sauce and olive oil and put on the bottom of a oven pan.  I used a bread pan because I only made a few, but a cookie sheet or anything else with a edge.  Put the stuffed mushrooms on the bottom of the pan.  Add the tomato sauce and drizzle some over the mushrooms.  Pop them into the oven at 350 degrees for about 15 minutes, or until the sauce is sizzling.  Remove from the oven, scoop out the mushrooms and drizzle with the sauce from the pan.  Great served over pasta or just as is!

For a non vegan version:
stuffing ingredients:
1/4 cup chopped mushrooms
1/8 cup chopped spinach
2 tblsp garlic
2 tblsp parmeasan
Splash of cream or milk

Sautee all the vegetables in the cream.  After removed from heat, add the cheese and stuff the mushrooms.  Continue the rest of the process.  Enjoy :)