Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms are the perfect food. Hot sausage, sweet onions and crushed tomatoes, stuffed into a portobello and baked with vegan cheese. This meal is just pure insanity. Sausage stuffed mushrooms instantly claimed a spot on our weekly roaster of dinners. Served with fresh lemon asparagus, the perfect pairing for the savory mushrooms.

This dinner was amazing to be surprised with after a long day at work! We used our Hot Italian Sausage from beyond meat for this recipe which takes any recipe to the next level. The Beyond Sausage was so realistic to a pork sausage it had a very tradition italian flavor. We seriously could not believe how good these were and can’t wait to eat them again! Because the mushrooms absorb moisture like a sponge, the tomato juice and sausage soak into the base. Which creates an absolutely insane flavor to the typically mute portobello.

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Print Recipe
Sausage Stuffed Mushrooms
beyond sausage stuffed portobello mushrooms vegan gluten free
Prep Time 15 minutes
Cook Time 20 minutes
Servings
mushrooms
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
mushrooms
Ingredients
beyond sausage stuffed portobello mushrooms vegan gluten free
Instructions
  1. Preheat oven to 400 °F. In a skillet on medium heat add crumbled sausage and brown, about 5 minutes.
  2. Add onion, bell peppers, garlic and spinach and stir in to sausage on medium heat. Sauté until onion and peppers begin to soften up.
  3. Add Crushed tomatoes, fresh basil, Italian seasoning, salt and pepper. Simmer for 2 - 3 minutes and remove from heat.
  4. Brush mushrooms with olive oil and sprinkle with salt and pepper.
  5. Scoop mixture from skillet in to portobellos. Fill portobellos and pack about 1 inch above mushroom.
  6. Bake for 15 minutes. Remove from oven and garnish with vegan cheese. Return to oven and bake for 5 minutes or until cheese is melted. (Broil if cheese is difficult to melt )


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