Step 1: Clean Mushrooms - Gently rinse or brush the cremini mushrooms to remove dirt. Carefully pop out the stems to hollow out each cap.

Step 2: Prepare Filling - In a food processor, combine the extra-firm tofu, garlic, lemon juice, salt, Italian seasoning, onion powder, and black pepper. Blend until smooth and creamy.

Step 3: Preheat Oven - Preheat your oven to 350ºF (175ºC). This temperature allows the flavors of the filling to meld beautifully.

Step 4: Assemble Mushrooms - Drizzle balsamic vinegar inside each hollowed mushroom cap and fill with the tofu mixture using a piping bag.

Step 5: Add 'Veins' - Place sliced sun-dried tomatoes atop the tofu filling to mimic veins and add a slice of black olive for the pupil.

Step 6: Bake - Place stuffed mushrooms on a baking sheet and bake for 10-15 minutes until slightly wrinkled.

Step 7: Serve - Remove from the oven, allow to cool slightly, and serve warm. Garnish with balsamic glaze or parsley if desired.