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Nutritional Guidelines (per serving) | |
---|---|
392 | Calories |
16g | Fat |
52g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 392 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 4g | 18% |
Cholesterol 17mg | 6% |
Sodium 327mg | 14% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 16g | 56% |
Protein 20g | |
Calcium 120mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Need a gourmet vegan appetizer idea? These vegetarian stuffed mushrooms with vegetarian sausage would be perfect for any dinner party.Â
In this elegant vegetarian and vegan appetizer, button mushrooms are stuffed with a meaty mixture of vegetarian sausage, fresh herbs, bell peppers, and breadcrumbs. Check to make sure that the bread crumbs you use are vegan and dairy-free if needed. Plate these little stuffed mushrooms on a large platter, and have the butler circulate!
It is vegetarian, vegan, and you could use gluten-free bread crumbs to make it gluten-free if you wanted.
Recipe courtesy of Lightlife Foods
Ingredients
- 4 oz. vegetarian sausage substitute (like Gimme Lean brand sausage substitute)
- 16 button mushrooms
- 2 tbsp. olive oil
- 1/2 cup onion (minced)
- 1/3 cup green bell pepper (diced small)
- 1/3 cup red bell pepper (diced small)
- 1 clove garlic (minced)
- 3 tbsp. Italian-style bread crumbs
- 1 tbsp. fresh Italian parsley (flat-leaf, chopped)
- Salt and pepper to taste
- Optional: fresh lemon wedges
Steps to Make It
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Gather the ingredients.
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Preheat oven to 400 F and lightly coat a baking sheet with non-stick spray or a homemade oil-based spray.
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Arrange the mushroom caps, top down, on the baking sheet. Spray with a light layer of cooking spray, then bake in the oven until just slightly softened; about 15 minutes. Remove from the oven, and set the mushrooms aside.
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Heat 1 tablespoon of the oil in a skillet over medium-high heat. Saute vegetarian sausage until it is separated and resembles cooked loose sausage, about 4 minutes. Use a wooden spoon to break it up as needed. Transfer the cooked vegetarian sausage to a bowl, and set aside.
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Heat the remaining oil in the skillet and saute the onion, peppers, and garlic until they are soft—about 6 minutes. Remove the pan from the heat, then mix in the cooked sausage, bread crumbs, and parsley. Season the filling to taste with a bit of salt and pepper.
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Form 1 tablespoon of the sausage and onion filling into a ball. Place it into a mushroom cap, pressing it firmly into the mushroom. (It should be generously mounded.) Repeat, filling all the mushrooms. Arrange the stuffed mushrooms on the baking sheet.
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Bake the stuffed mushrooms until the filling is lightly browned on top, about 12 minutes. Just before serving, squeeze a bit of lemon juice on the mushrooms, if desired.
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Enjoy!
Tips
- These little stuffed mushrooms freeze well. To freeze, wrap snugly in foil packets.
- To serve once frozen, unwrap and reheat in a 350 degree oven until the mushrooms are heated through.