“What’s for Lunch?” Healthy Recipe Series #8 - Stuffed Mushrooms (Vegan)

I’ve only made these once in my life (using a different recipe) but they were such a big hit that every single one had been devoured within three minutes! Next time I make a batch, I’m keeping them all for myself!

Ingredients:

• 30 small/medium white button mushrooms, brushed clean
• Good quality vegan sausage (Field Roast Italian Sausage) or bacon
• 1 tablespoon high-heat oil (safflower or grapeseed)
• Salt & Pepper
• Fresh chives, minced
• 5 oz. vegan cheese (Monterey Jack or mozzarella), grated

Instructions:

1. Preheat oven to 420 degrees F.
2. Remove the stem from each mushroom and use a small melon baller (or spoon) to gently carve out some of the center of each. Place mushroom caps aside.
3. Roughly chop up the sausage (or bacon) and pulse in a food processor until ground. Add the leftover mushroom stems/centers and pulse again until minced.
4. Heat a large pan with the oil until it shimmers.
5. Sauté the mushroom/sausage/bacon mixture until the mushroom liquid has evaporated.
6. Season to taste with salt & pepper.
7. Allow to cool, then stir in chives and cheese.
8. Fill each mushroom with the mixture until full and slightly rounded.
9. Bake for 20 minutes or until hot.

I really don’t have anything else to say besides it’s delicious! Last time I made stuffed mushrooms I followed a different recipe that was non-vegan, but I am very excited to have found such a good alternative!