I don't miss meat because I'm a vegetarian. Do you?

One of the groups with which we are involved is planning a huge fundraiser for the end of summer. There will be speakers and games and a beautiful sit down dinner with china dishes and real glass drinkware...even tablecloths and cloth napkins.
In the interview stage with caterers, we asked what sort of options were available for the vegetarians who would be in attendance. He suggested "gardein" because it was "very popular among the vegetarians". Really? Uh...it sounds synthetic and, apparently, it's not popular among all the vegetarians because I'd never even heard of it. I asked if he could come up with some fresh veggie alternatives
Though I rarely follow trends, I decided to see what it was. I went to http://www.gardein.com/ and discovered the next genertion of tofurkey.
Why do non-vegetarians think that all vegetarians miss meat in their diets and that they want to fill that void with meat look alikes? I'm a vegetarian because I like vegetables.
So, while some vegetarians want a meat look-alike on their plates for every meal (and this gardein stuff really does look like meat and, according to their sales pitch, it even has a meat like texture), I'll stick to my veggies.
Maybe I'll suggest something simple for the caterer (because other than his ignorance in lumping all vegetarians together in their food preferances, he seemed to know his stuff). The carnivores are going to want some of this...
Stuffed Portabello Mushrooms
2 tablespoons plus a 1/4 cup of oil, divided

2 cloves of  garlic, minced
1/2 cup of cream cheese, at room temperature
2 tablespoons of thyme leaves, chopped
2 tablespoons of oregano leaves, chopped
3/4 cup of bread crumbs
4 ounces of  Gorgonzola cheese

1/2 teaspoon of coarse grain salt, plus extra for seasoning

1/2 teaspoon of  pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed
Place a grill pan over medium-high heat or preheat youir grill.

• In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the garlic and cook for 1 minute.
• Remove the pan from the heat.
• Stir in the cream cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
• Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tthey are tender.
• Fill each mushroom with herbed cheesy bread crumb mix and top with the rest of the Gorgonzola.
• Put the mushrooms back on the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes

Vegetarian