Ingredients:

2 Tbsp olive oil
8 large flat mushrooms
1 chopped onion
1 crushed garlic clove
1/4 cup rolled oats
1 8-oz can chopped tomatoes with herbs
1 tsp hot pepper sauce
1/4 cup diced pecans or pine nuts
1/2 cup soy parmesean

Directions:

Preheat the oven to 375°F Use a small amount of oil to grease a shallow baking dish large enough to hold a single layer of the mushroom caps and set aside Remove the mushroom stalks chop and set the caps aside Sauté the onion garlic and mushroom stalks in the oil until lightly browned Stir in the oats and sauté for another minute Add the tomatoes and hot sauce Arrange the caps with the hole side up in the prepared baking dish Divide the stuffing mixture between them and layer on the nuts and soy cheese Bake for 25 minutes allow to cool and serve

Makes 8 servings (appetizers)