Egg-Free, Peanut-Free, Fish-Free, Shellfish-Free, Dairy-Free, Nut-Free
Stuffed Mushrooms are a popular holiday dish. These stuffed mushrooms consist of an Italian sausage mixture stuffed in mushrooms and topped with vegan mozzarella cheese.
- 1 lb. bulk pork sausage
½ cup finely chopped onion
4-5 garlic cloves
1 package vegan cream cheese
¼ cup vegan parmesan cheese
1/3 cup seasoned breadcrumbs
3 tsp. dried basil
2 tsp. rosemary, thyme, & parsley
30 large mushrooms, stems removed
3 tbsp. vegan buttery spread
2-4 ounces vegan mozzarella cheese
1. Preheat oven to 400 degrees.
2. In a large skillet, cook sausage, onion, and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles, drain. Add vegan cream cheese and vegan Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil, and parsley.
3. Meanwhile, place mushroom caps in a greased 15x10x1 baking pan, stem side up. Brush with vegan buttery spread. Spoon sausage mixture into mushroom caps.
4. Bake uncovered, 12-15 minutes until mushrooms are tender.