Vegan sausage stuffed mushrooms
Try a new meatless dinner idea your family will beg you to repeat.
The beauty of this dish, aside from the adorable and super tasty little stuffed caps, is the awesome nutrition factor. Baby bella mushrooms have a host of vitamins and nutrients, including phytonutrients, as well as carbs, protein and fiber. And while baby bella mushrooms are naturally low in fat, they still give you that satisfying meat-like flavor when roasted.
It’s a culinary win-win – make an amazing, easy dinner, and boost your immunity and your health at the same time.
- 24 large baby bella mushrooms
- 1 cup bread crumbs
- 2 Italian Tofurkey sausages
- 1 cup marinara
- 4 cubes frozen basil (I used Israel-based Dorot brand)
Preheat oven to 375. Line a 9x13 baking pan with parchment paper.
Remove stems and white ring from mushrooms and rinse caps. Set upside down on parchment paper.
Slice sausages in quarters lengthwise, and then slice into small pieces.
Mix sausage, bread crumbs, basil cubes and marinara.
Place a heaping spoonful into each mushroom center. Bake for 20 minutes.
*Dorot brand spice cubes are available at Trader Joe’s and other stores that carry Israeli products. If you can’t find them, you can sub 2 tablespoons chopped fresh basil or parsley.