From Chef Mark Reinfeld's menu for A Holiday Vegan Feast:

• Spinach Stuffed Mushrooms
• Organic Mixed Green Salad with Toasted Pecan Vinaigrette
• Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy
• Acorn Squash with Wild Rice Pilaf
• Cranberry Sauce (no recipe)
• Pumpkin Pie with Dairy-Free Maple Whip

• 12-15 stuffing mushrooms
• 1 recipe Lemon Herb Marinade (see below)
• 1 tablespoon olive oil
• 1/4 cup shallots or onion, minced
• 1/2 cup cremini mushrooms, diced
• 1 large bunch spinach, steamed & drained to yield 1/2 cup
• 1/4 cup tomato, chopped
• 1 teaspoon basil, minced
• 1 teaspoon Italian parsley, minced
• 1 tablespoon nutritional yeast (optional)
• 3/4 teaspoon soy sauce (optional)
• 1/2 teaspoon mirin (optional)
• 1/2 teaspoon garlic, minced
• Pinch crushed red pepper flakes
• Sea salt, to taste
• Ground black pepper, to taste
• 3 tablespoons bread crumbs for garnish
• 3 tablespoons pine nuts, toasted for garnish

Lemon Herb Marinade:

• 1 cup water
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon minced Italian parsley

1. Preheat oven to 375. Wipe clean the mushrooms, remove any stems and place in a shallow baking dish with Lemon Herb Marinade for 20 minutes or longer.

2. While mushrooms are marinating, place oil in a small sautÈ pan on medium high heat. Add shallots and cremini mushrooms and cook for 5 minutes, stirring frequently. Add tomatoes and spinach and cook for 3 minutes, stirring occasionally. Add remaining ingredients, except pine nuts and bread crumbs, mix well and remove from heat.

3. Spoon a small amount of mixture into each mushroom, top with breadcrumbs and pine nuts, bake until mushrooms are slightly soft, approximately 10 minutes. Be careful not to overcook.

Lemon Herb Marinade

Combine all ingredients in a shallow dish and whisk well.