- 1 pound fresh large mushrooms
- 4 ounces egg whites
- salt and pepper to taste
- 1/2 tsp oregano
- 4 ounces Tofutti Better than Cream Cheese non-dairy cream cheese
- 1/4 cup matzo meal
Wash mushrooms and remove stems.
Put stems in blender with egg whites, Tofutti Better Than Cream cheese, salt, pepper and oregano and blend until smooth.
Mix in matzo meal.
Fill mushroom caps with mixture.
Place on greased pan and bake at 350 degrees for 15 minutes.