Vegan Stuffed Mushrooms
🧾 Ingredients
- 1 box of white mushrooms
- Beyond Sausage Hot Italian
- 1/2 cup Italian Bread Crumbs or Panko
- 1/2 - 3/4 cup of white onion, finely minced
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup of shredded vegan parmesan cheese (I like Violife Foods Parmesan Block
- Olive Oil
👩🍳 Directions
- Preheat oven to 350 degrees F.
- Start by preparing the mushrooms. Remove stem, and then scoop out the inside with a spoon to make a nice hole for the sausage stuffing.
- Cook vegan sausage and onion in a frying pan on the stove on medium heat. Cook until sausage is browned. I recommend using a wooden spoon for this.
- Once cooked, drain any grease. Add and mix in garlic powder, salt, and pepper. Mix well.
- Add bread crumbs/panko, mix in, and then add the grated parmesan. Add a little bit of water and mix until it is pasty enough to place in hollowed out mushroom caps. *Make sure not to make too wet.
- Place stuffing in each mushroom cap- putting in enough so it is slightly over the top of the mushroom, making sure it is tight and compact.
- Pour a thin coat of olive oil in a baking dish. Put stuffed mushrooms in the baking dish, and sprinkle some vegan parmesan on top.
- Bake in the oven for 30-45 minutes (depending on size of mushrooms) or until the mushrooms are soft. ENJOY!
💡 Notes
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