12 lg. mushrooms (caps and stems separated)
3 tbsp. soy oil or safflower oil butter
1 sm. onion, minced or grated
1/2 c. Fu crumbs
1/2 c. frozen tofu, thawed, squeezed dry and mashed
1/4 c. chopped almonds or cashews
2 tbsp. sherry or white wine
Pinch of sea salt and cayenne pepper
Pinch of marjoram
1 tbsp. tamari sauce

Mince the mushroom stems in a processor or by hand. Mix together with the Fu crumbs and tofu. Add the sherry or wine, seasonings and tamari and let marinate 15 minutes. Place the mushrooms caps face down on an ungreased baking sheet. Preheat broiler; lightly broil mushroom caps until dry and wrinkled looking. Turn over and broil 1/2 minute face up. Let cool.

Heat butter in saucepan and saute onion until soft but not browned. Add tofu marinated mixture and nuts, and saute 2 minutes. Mound this mixture into the mushroom caps, filling as high as possible. Garnish with gomasio seasoning and broil until light brown. Serve warm.