Rinse the mushrooms and remove the stems. Set aside in a bowl.
Prepare the marinade: Combine 3 tablespoons of olive oil, 3 tablespoons of maple syrup, 1 tsp of smoked paprika and 1tsp of salt. Mix well and pour over the mushrooms. Ensure that all mushrooms are covered. I normally just mix gently with hands.
Put it in the fridge and leave to marinade for at least an hour.
Meanwhile, puree the tofu, garlic, lemon juice, salt, oregano and black pepper together in a food processor until completely smooth.
Preheat the oven to 180 C (gas mark 4)
Place the mushrooms on a baking tray covered with grease-proof paper. Gently put the tofu mixture into each cap. Amounts will vary depending upon the size of your mushrooms.
Finely chop the sun-dried tomato pieces and place them on stuffed mushrooms.
Top with one slice of olive and press it down very gently.
Bake the mushrooms for 10 to 15 minutes or until the caps begin to wrinkle.
Serve hot or cooled down to room temperature (I personally prefer them cooled down a bit)