These delicious roasted mushroom caps filled with asparagus or other vegetable stuffing are a beautiful presentation-worthy dinner party option and are vegan-friendly too.
The mushroom caps can also be served as a starter or as a great cocktail party snack, depending on how many you serve. Three to five makes a full size serving. 
We used leftover roasted asparagus but you can use any leftover or cooked veggie including spinach, roasted peppers, eggplant or whatever you have.
Feel free to experiment and adjust the seasonings accordingly. How about spinach with a touch of nutmeg or eggplant and middle Eastern spices? Use your imagination.
INGREDIENTS:
8-10 mushrooms 1-1 1/2″ or larger in size (plain white button, baby portabello, crimini, all work)
1 tbsp Vegan Mayo
1/4 Tsp Herbs de Provence
1/4 Tsp. Salt
1/4 Tsp. Black Pepper
1 Tbsp. chopped fresh Parsley (try basil, tarragon or oregano too)
1/2 Cup Roasted Asparagus or other cooked vegetable (spinach, peppers, eggplant, etc.), chopped
1/2 Cup Day-old Bread, diced finely or crushed as crumbs
Lemon juice or mustard (optional)
Olive or Vegetable Oil for baking pan
HOW TO MAKE THEM:
Step One: Remove mushroom stems and chop coarsely and place in a small bowl.
Step Two: Add remaining ingredients to chopped mushrooms and mix well. Adjust seasoning and moisten with a little water or vegetable broth if necessary.
Step Three: Divide mixture among mushroom caps and heap into each one.
Step Four: Oil bottom of baking dish and roast 400 degrees for 20 minutes. Tops should be browned. To make in advance, cook 15 minutes, refrigerate and reheat at 350 for ten minutes.
Serve hot and enjoy.