Stuffed Mushrooms

These are a winner at any party or potluck — even the die-hard carnivores will gobble them up. Sure, they’re a little labor-intensive, but SO worth the effort. Party bonus: You can make a bunch and freeze them for later use.

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Servings

4 shrooms MetricUS Imperial

Calories

Cholesterol

Sat Fat

Carbs

199

0mg

3g

14g

Recipe Footprint (for Recipe's Default # of Servings)

	30.3	Water saved (gallons) [animal consumption only]
	85.1	Manure (pounds) not deposited into the environment
	46.0	Grains / feed (pounds) not consumed by animals
	208.7	Methane (gallons) not created by animals
	2,553	CO2 (pounds) not released into the atmosphere
	.03	Animal lives saved

Recipe Chef

Pamela Kurp

Course

Appetizers

Cuisine

Italian

Diet

Vegan

Prep Time

40 minutes

Cook Time

30 minutes

Ingredients

• 1 Tbsp olive oil
• 24 mushrooms (crimini) (large)
• 3 Tbsp buttery spread
• 2 garlic cloves (minced)
• 1/2 C yellow onions (diced)
• 4 sausage patties (meatless) (crumbled)
• 1/2 C bell pepper (green) (diced)
• 2 celery stalks (diced)
• 1/3 C bread crumbs (Italian)
• 1/2 C mozzarella cheese (almond) (shredded)
• 1 tsp parsley (dried)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp sage (dried)
• 1 tsp oregano (dried)
• 1/4 C Parmesan cheese (non-dairy grated)

Course Appetizers Cuisine Italian Diet Vegan Prep Time 40 minutes Cook Time 30 minutes Ingredients 1 Tbsp olive oil 24 mushrooms (crimini) (large) 3 Tbsp buttery spread 2 garlic cloves (minced) 1/2 C yellow onions (diced) 4 sausage patties (meatless) (crumbled) 1/2 C bell pepper (green) (diced) 2 celery stalks (diced) 1/3 C bread crumbs (Italian) 1/2 C mozzarella cheese (almond) (shredded) 1 tsp parsley (dried) 1/2 tsp salt 1/2 tsp black pepper 1 tsp sage (dried) 1 tsp oregano (dried) 1/4 C Parmesan cheese (non-dairy grated)

Servings 4 shrooms MetricUS Imperial Calories Cholesterol Sat Fat Carbs 199 0mg 3g 14g Recipe Footprint (for Recipe's Default # of Servings) 30.3 Water saved (gallons) [animal consumption only] 85.1 Manure (pounds) not deposited into the environment 46.0 Grains / feed (pounds) not consumed by animals 208.7 Methane (gallons) not created by animals 2,553 CO2 (pounds) not released into the atmosphere .03 Animal lives saved Recipe Chef Pamela Kurp

Instructions

1. In a large saute pan over medium high heat, heat the oil; add the mushroom caps (cap side down) and cook for 3 minutes.
2. Remove the mushroom caps from the pan and place in a large baking dish or on a lined cookie sheet.
3. In the same saute pan, melt the buttery spread; add the garlic, onions, sausage, bell pepper, and celery; cook at medium heat until the vegetables are tender (approximately 10 minutes) and then remove from the heat.
4. Add the bread crumbs, mozzarella cheese, and spices to the mixture in the pan, and stir until combined.
5. Fill the mushroom caps with the sausage mixture, top with Parmesan cheese, and bake at 375 degrees until heated through, approximately 5 to 10 minutes.

Recipe Notes

Cover and refrigerate for up to one week or freeze for up to six months.

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