1. Preheat oven to 350 degrees. Mist a baking sheet with nonstick cooking oil spray and set aside.
  2. Separate the mushroom caps from the stems. Reserve the caps and trim and chop the stems. Heat the oil in a skillet over medium-high heat. Cook the garlic and mushroom stems, stirring, until soft, about five minutes. Remove from the heat and set aside.
  3. Combine the tofu, pine nuts and basil in a food processor and blend until combined. Add the sautéed mushroom stems and sun-dried tomatoes (including their oil) and pulse several times until a thick paste has formed. Some pieces of tomato should remain intact. Season to taste with salt and pepper.
  4. Fill each mushroom cap with about one tablespoon of stuffing. Arrange the stuffed mushrooms on the baking sheet and bake for 30 to 40 minutes or until the mushrooms are soft and their tops are brown. Let cool for five minutes, transfer to a serving platter, and serve.


Note: Make sure that your oil-packed sun-dried tomatoes do not contain vinegar. Fortunately, most brands do not. However, it is important to check the label because vinegar will ruin the recipe.