Remove stalks from Shitake. Smear a little vegan spread or butter on the bottom on each mushroom, and arrange them bottom bottom-side-down in a baking dish.
Heat the oil in a large skillet and add the Fenugreek seeds. Fry for a minute.
Add the onion, garlic and fennel. Fry over a medium heat, constantly stirring, until the onion and fennel is soft.
Add the tempeh and fry for a further 2-3 minutes. Stir in the Tamari
Add the pecans and break crumbs and fry for another minute. Season well.
Place a dot vegan butter substitute into each mushroom. Spoon in the stuffing.
Cover with foil, and bake for 15 minutes. Remove foil and bake for a further 10 mins.
Sprinkle with chopped flat leaf parsley before serving.