Vegan Challenge To Coquille St Jacques

["remove the stalks from the portabello mushrooms, and scoop out the gills. Save these to make the stuffing.", "Add 1.5 - 2 TSP of olive oil to a shallow saucepan and on a medium flame cook the portabello mushrooms with topside down for about 2 minutes. then flip the mushrooms over and cook for another 2 mintes. Do not squash the mushrooms. It is important to keep them looking like shallow cups. Do not overcook the mushrooms because they will be come chewy/mushy.", "to make the stuffing mixture: Chop up the stalk and the gills into 1/4"" pieces. Mix these in with 2tbsp of olive oil, garlic paste, chopped shallots, pistachio pieces/pine nuts.", "Saute the mixture in a small saucepan until the shallots are transparent. Add a pinch of nutmeg. Once the mixture starts smelling fragrant take it off the heat and set aside.", "Add salt and pepper to taste.", "Make a slurry of soy milk /water and flour. The consistency of the slurry should be thicker than water and thinner than pancake batter.", "Scoop the stuffing mixture into the portabello ""cups"". The stuffing should make a gentle mound over the mushrooms.", "Carefully pour the slurry over the stuffing. Sprinkle liberally with panko.", "Preheat oven to 325 and bake for about 15 - 20 minutes - until panko turns golden.", "Serve almost immediately. Eat and enjoy.

Pair it with a dry white wine. Dont worry you are still vegan."]