1 cup (2 sticks) margarine
4 (8-ounce) packages sliced mushrooms
1 tablespoon lemon juice
8 scallions, sliced
1 teaspoon minced fresh garlic
2 tablespoons flour
1 cup tofutti sour cream
2 cups (fine or medium) Panko (Japanese bread crumbs)

Preheat oven to 350 degrees. In a large skillet, over medium heat, melt ¾ cup margarine. Add mushrooms, lemon juice, scallions and garlic and sauté until tender – about 10 minutes. Whisk in flour until there are no lumps. Remove from heat and stir in tofutti sour cream. Transfer mixture to lightly greased 2-quart casserole. Melt remaining margarine and mix with the Panko and spread over mushroom mixture. Bake, uncovered, for about 45 minutes.