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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- 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)
In a large saute pan over medium high heat, heat the oil; add the mushroom caps (cap side down) and cook for 3 minutes.
Remove the mushroom caps from the pan and place in a large baking dish or on a lined cookie sheet.
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.
Add the bread crumbs, mozzarella cheese, and spices to the mixture in the pan, and stir until combined.
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.
Cover and refrigerate for up to one week or freeze for up to six months.
© Mainly Vegan LLC