Cut the Field Roast into large pieces and grind them up in a food processor.
In a large skillet, heat the olive oil. Add the water chestnuts, green onions, and mushrooms. Cook for a few minutes.
Add the Field Roast and cook another 5-7 minutes, or until everything is heated through.
Place a pinch of Daiya cheese in the bottom of the fillo cup, top with a spoonful of the mixture. You can easily make more than 30 with this mix, otherwise, save any leftovers for a breakfast burrito! Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/07/11/spicy-field-roast-stuffed-fillo-cups/