14 large mushrooms with stems removed (but keep them)
¾ cup firm tofu, crumbled
¾ cup of bread crumbs
3 teaspoons of extra-virgin olive oil
1 clove of garlic, minced
1 teaspoon tamari
Celtic Sea Salt
Preheat oven to 350 degrees. Finely chop the mushroom stems and mix them in a bowl with all the other ingredients except mushroom caps. Stuff mixture into caps and bake on an oiled cookie sheet for 15 minutes.