Directions

1. Wash the mushroom caps and remove the stems. Set aside on a baking sheet.
2. 2. Use a food processor to puree the tofu, garlic, lemon juice, salt, Italian seasoning, onion powder and black pepper together until completely smooth. Pour the mixture into a piping bag. If you do not have a piping bag, substitute a Ziploc bag with a circle tip.
3. Preheat the oven to 350ºF. Cautiously add a few drops of balsamic vinegar into each mushroom cap.
4. Transfer the tofu ricotta mixture into each mushroom cap.
5. Finely shred or cut the sun-dried tomato pieces and arrange them on the stuffed mushrooms in order to look like veins.
6. Press down one olive slice on the top of each mushroom.
7. Bake the mushrooms for 10 to 15 minutes or until they start to wrinkle. You can serve these warm or at room temperature.