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
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