Ingredients

Ingredients (use vegan versions):

2 phat portabella mushrooms
8 oz soy "cream cheese"
2 shallots (can substitute 2 chopped green onions)
2 cloves garlic - minced
1/2 teaspoon thyme
1/4 cup chopped fresh parsley
salt and pepper to taste
1/4 cup vegan mayonnaise
1 1/2 tablespoon baslamic vinegar
1/4 - 1/2 teaspoon ground black pepper
olive oil
romain lettuce
sliced tomatoes
vegan buns

Directions:

Preheat oven to 350. Remove stems from mushrooms, wash, pat dry, and set aside. Take mushroom stems and finely chop. In a medium bowl combine the stems, "cream cheese", shallots, garlic, thyme, parsley and salt and pepper. Mix well. Drizzle olive oil all over the top and bottom of the mushrooms. Stuff mushrooms with filling and put in baking dish. Drizzle olive oil on top of stuffed mushrooms. Cook for 20-25 minutes until cream cheese is light goldem brown.

In small bowl add the mayonnaise, vinegar and pepper. Blend well. When there''s about 3 minutes left on the mushrooms, toast the buns in the oven. Spread the baslamic mayonnaise on both sides of the bun. Top with the mushroom, lettuce and tomato. Enjoy!

Serves: 2

Preparation time: 35 min