Portabello Mushrooms, another great find at the local Farmer's Market. My mom found this recipe in the newspaper so I thought it sounded like a nice alternative to stuffing them.
In a small bowl, combine the broth and cornstarch and stir to dissolve cornstarch. Add to skillet, stirring constantly until sauce thickens, 3-5 minutes. In a small bowl, combine sour cream, vegan Worcestershire sauce and dry mustard. Remove skillet form heat, stir in the vegan sour cream mixture and combine thoroughly. Season with salt and pepper. Prepare pasta according to package directions. Serve Stroganoff over pasta.