Preheat oven to 375°. Clean mushrooms with a mushroom brush or a clean, slightly damp cloth. Remove stems. Place 12 of the mushrooms in a small casserole dish or baking sheet. Cut off very bottom portion of stems, and discard. Dice remaining stems, plus the two whole mushrooms if necessary to yield ½ cup, and set aside for use in the filling.
Add water, 1 Tbsp lemon juice and ½ tablespoon olive oil, if using, to the pan with mushrooms; toss well. Top with a pinch of salt and pepper.
Prepare filling. Place a small sauté pan over medium-high heat; add 1 Tbsp olive oil. Add shallots, and cook 2 minutes, stirring constantly. Add diced mushrooms and remaining filling ingredients, except dill and truffle oil; cook 3 minutes, stirring frequently. Add dill and truffle oil; stir well. Taste, and add more salt if necessary.
Stuff mushrooms with filling, place in oven, and bake until mushrooms are just tender, approximately 15–20 minutes, depending on size of mushrooms. After 10 minutes, use a spoon to drizzle some of the liquid in the pan on the mushrooms to keep them moist.
While mushrooms are cooking, prepare sauce. Place a small sauté pan over low heat. Add Earth Balance, and allow to melt. Add remaining ingredients and stir well.
When mushrooms are done cooking, carefully place on a serving dish. Drizzle with sauce, and top with chives, red pepper and white sesame seeds before serving.