These mushrooms will have your most carnivorous friends begging for more!
Vegan sausage stuffed mushrooms packed with more flavor than you can imagine!
Perfect as an appetizer for any party, but I do love to serve these specifically on New Year’s Eve.
Use any brand vegan sausage you like
Just be sure to read the ingredients as many brands claim to be “meatless” but will then add egg whites or even milk.
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE
Notes for Success:
Panko whole wheat bread crumbs is my choice but any bread crumbs will do fine, including gluten free with great success.
I only use Tofutti Cream Cheese for my BAKED recipes *not sponsored
Since the other brands have broken down into an oily mess when baked
CLICK HERE FOR FOR TOFUTTI COPY CAT CREAM CHEESE RECIPE!
Vegan Sausage Stuffed Mushrooms
Ingredients
- 12 Jumbo Mushrooms
- 8 ounces Vegan Sausage 226g
- 6 ounces Vegan Cream Cheese 170g *see notes
- 5 Tbs Vegan Parmesan Cheese
- ¾ cup Yellow Onion approx ¾ cup
- ½ cup Celery Ribs approx ½ cup
- ¼ cup Flat Leaf Parsley
- 2 Tbs Garlic
- ¾ cup Bread Crumbs
- 1 teaspoon Dried Thyme
- ¾ teaspoon Dried Sage
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 2 Tbs Vegan Butter 26g
Instructions
- Wash & de-stem the mushrooms but reserve the mushroom stems
- Take 1 tbs of the vegan butter & coat the bottom of a 9" X 13" baking pan
- Arrange the mushrooms in the pan
- Combine the parsley, celery, garlic & onion with the reserved mushroom stems in a food processor & process until everything is shredded like hash
- Cook the vegan sausage over high heat until it is browned then add the chopped veggies with the sage & thyme and cook for about 5 minutes
- transfer everything to a large mixing bowl & add the bread crumbs & the ¼ cup of Parmesan cheese along with the salt & pepper & mix well
- Add the vegan cream cheese & fold in with a large spatula to distribute evenly
- Fill the mushroom caps with the sausage mixture
- Top each one with the remaining Parmesan cheese & the 1 Tbs remaining butter (each mushroom gets a tiny spot of vegan butter) Or just melt the butter and brush over the tops of each one
- Bake in a preheated 350°F oven for 25 minutes
Video
Notes
Storage Mushrooms are best served hot out of the oven but can be made ahead of time and reheated Leftover mushrooms should be stored in the refrigerator for up to 3 days
Tried this recipe?Let us know how it was!
Have you ever made the filling the day before?
Yes, you can
Can I freeze these?
yes
Gretchen, while watching your stuffed “vegan” sausage mushroom recipe, it reminded me of this little twist my little sicilian grandmother used to do. She was not a vegan and used real sausage and dairy products but I think it would still work with the ingredients you use as well. The only variant is that she instead of stuffing her mushrooms which she used to do as well, she would take a butter greased baking dish and either buy the cut up sliced or pre cut mushrooms or cut her own and mix the mushrooms together with the stuffing the same as what you have, only she did not use the cream cheese, but it may still work well with it! After you mix all of your onions, sausage, mushrooms, spices parsley cheese etc. together, she used to layer the mixture in the greased baking dish then drizzle it with a little olive oil and pats of butter, then she would squeeze fresh lemon juice over the each layer before adding another She would top it with grated parmesan or pecorino (sheep milk) romano cheese, then bake it at like 350 to 400 degrees until the cheeses were melted, the mushrooms cooked through and the top crispy. When you taste it with the lemon juice in it, it just pops in your mouth and is an incredible flavor! or if you like stuffing the mushrooms the old fashioned way , just try adding the lemon juice over the top before adding the butter for a similar taste (I should think) I had not tried it yet, your way. Hers was really great though!
OH YES! This sounds amazing and I can almost TASTE that pop of lemon! Great idea! THANK YOU!! I will definitely try that next time!!