Sunflower Stuffed Mushrooms

30 button mushrooms
3 tablespoons diced onion
2 cloves minced garlic
1 cup sunflower seeds
1 vegetable bouillon cube
2 cups water
1 cup nutritional yeast
tamari
pepper
paprika
1 tablespoon arrowroot dissolved in 2 tablespoons water to thicken sauce if necessary
1 tablespoon nonhydrogenated margarine

Remove stems from mushrooms. Save stems for another recipe and set caps aside.

Chop sunflower seeds in blender or food processor. Set aside.

Melt margarine in small saucepan. Toss in onion and garlic and lightly brown. Add the water and bouillon cube to the water and bring to a boil to dissolve bouillon. Turn down heat and add sunflower seeds and nutritional yeast. Stir occasionally and bring back to a boil.

Add pepper, tamari and paprika to taste. When sauce comes to boil reduce heat and let simmer for 2 or 3 minutes. If you want sauce thicker add the arrowroot mixture and bring to boil again.

Note: sauce thickens as it cools.

Once sauce has cooled, spoon into mushroom caps.

Bake at 350F for 10 to 20 minutes.

Serves 30.