Vegan Stuffed Mushroom
Mushrooms stuffed with a creamy flavorful
Servings 8
Calories 319kcal
Ingredients
- 30 baby bella mushroom
- 2 large cloves garlic
- 1 large shallots
- 1/2 lb Italian sausage, turkey sausage, plant based sausage
- 1 tsp tamari
- 2 tbsp balsamic vinegar
- 6 oz fresh spinach chopped
- 12 oz sour cream or greek yogurt (I use forager for a plant based version)
- 1 heaping cup dairy free parmesan cheese I use follow your heart
- salt and pepper to taste
Instructions
- Cook/brown the sausage and set aside
- Wash and take out stems of all mushrooms. Finely chop mushroom stems and set aside.
- Chop shallot and garlic finely
- Saute shallot, garlic, tamari and balsamic for 2-3 minutes until fragrant and translucent. Add in chopped mushroom stems and sauté for another 5 minutes until stems are soft
- Add in chopped spinach and stir until spinach is wilted.
- In a separate bowl add in the cooked sausage (crumbled) and sour cream and stir to combine
- Let the sautéd veggies cool for about 10-15 minutes until adding it into the yogurt mixture
- Once all ingredients are incorporated spoon about a tablespoon of mixture into each mushroom cap and place in a 9×13 baking dish
- After all the mushroom are fill bake for about 20 minutes in a 350 degree oven
- Once the mushroom come out of the oven top with parmesan cheese and place in the oven for a couple minutes for the cheese to melt. Then they are ready to serve!
Notes
Nutrition facts for 8 servings
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 10g | Protein: 14g | Fat: 26g | Fiber: 1g