This recipe for vegan sausage stuffed mushrooms will have your most carnivorous friends begging you to make them again and again!
These little mushrooms are 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.
I have also made this recipe with Portabellas for a single serving appetizer or even the main course
Or just grab a couple dozen smaller ones for the bite sized finger food for your next gathering.
You can 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.
I also used panko whole wheat bread crumbs but any bread crumbs will do fine.
I’ve also used gluten free bread crumbs with great success.
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE
Notes for Success:
I only use Tofutti Cream Cheese for my BAKED recipes *not sponsored
I have not had success with any other brand in BAKED recipes; for some reason the other more expensive brands I’ve tried have broken down into an oily mess when baked.
However recently some of my viewers have told me that other brands work great in my baked cheesecake recipes!
I cannot verify personally if that is true because I cannot get ANY vegan cream cheees near where I live now!
Bit one viewer said, “I’ve had success with Violife! It’s a little less perfect than Tofutti but still delicious”
Anotehr viewer said, “I used Miyokos original and it turned out divine!!”
In Connecticut~ Treeline cream cheese worked really well.
In UK cream cheese regular supermarket brand called Asda.
- 12 Jumbo Mushrooms or 24 Baby Bellas
- Vegan Sausage 8 ounces (226g)
- Vegan Cream Cheese 6 ounces (170g)* I've only had success cooking & baking with Tofutti Brand
- Vegan Parmesan Cheese ¼ cup + 1 Tbs
- Yellow Onion 1 small (approx ¾ cup)
- Celery Ribs 1 large (approx ½ cup)
- Flat Leaf Parsley ¼ cup packed
- Garlic 2 cloves
- Bread Crumbs ¾ cup
- Dried Thyme 1 teaspoon
- Dried Sage ¾ teaspoon
- Salt 1 teaspoon
- Ground Black Pepper ½ teaspoon
- Vegan Butter 2 Tablespoons (26g)
- Wash and de-stem the mushrooms but reserve the mushroom stems
- Take 1 tbs of the vegan butter and coat the bottom of a 9" X 13" baking pan
- Arrange the mushrooms in the pan
- Combine the parsley, celery, garlic and onion with the mushroom stems in a food processor and 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 and thyme and cook for about 1 minute
- Lower the heat and add the vegan cream cheese and cook over medium heat until all is combined well
- Add the bread crumbs and the ¼ cup of Parmesan cheese and mix well
- Season with salt and pepper then remove from the heat and fill the mushroom caps with the sausage mixture
- Top each one with the remaining 1 Tbs Parmesan cheese and 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
- Serve hot
Leftover mushrooms should be stored in the refrigerator for up to 3 days
Have you ever made the filling the day before?
Yes, you can
Can I freeze these?
Peter Faso Jr
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!!