Walnut Stuffed Mushrooms

16 - medium-sized mushrooms
2 oz. (50g) walnuts, grated
1 oz. (25g) breadcrumbs
1 - garlic clove, crushed
1 t olive oil
2 T white wine
1 t dried oregano
0 - black pepper

Finely chop the stalks from the mushrooms and fry them with the garlic in the oil until the juices run. Remove from the heat and add the walnuts, breadcrumbs, wine, and oregano. Season with black pepper and mix thoroughly until everything binds together. Brush the outsides of the mushroom caps with olive oil and fill each one with some of the filling, pressing it neatly to form a mound on top. Place the filled mushrooms in an oiled baking dish and bake in a preheated oven at 180°C/350°F for 15-20 minutes until tender. Serve warm or cold.

From A Vegan Taste of Greece