Panko Stuffed Mushrooms

I received the cookbook Veganomicon as a gift over Christmas and tried the recipe for Panko Stuffed Mushrooms.  Wholy moly - so good.  The house smelled like fabulous asian cooking.  I LOVED it.  The mirin (Japanese rice cooking wine) really made a difference.  I couldn't find daikons in my grocery store, so I used red bell peppers instead.

To bump up the yumminess of this recipe, I used the remoulade from the Chesapeake Tempeh Cakes recipe and added a tiny dollop on each stuffed mushroom.  Soo good.

Remoulade:
2 tablespoons Vegenaise
1 tablespoon whole grain mustard  (stone ground dijon works, too)
1 tablespoon hot sauce
2 teaspoons capers (try not to get too much brine)

I have always made stuffed mushrooms.. but I made the stuffing with cheese, garlic, brocolli, and shrimp.  This recipe boots the cheesy fish stuffing aside and replaces it with serious awesomeness.