Ingredients

The following ingredients have 4 Servings
  • 24 crimini or white mushrooms
  • ¼ cup yellow or sweet onion (, chopped)
  • ¼ teaspoon sea salt
  • 2 cloves garlic (, chopped)
  • Your favorite oil for sautéing veggies (, or veggie broth if not using oil)
  • ¼ cup breadcrumbs (, gluten-free if needed)
  • ¼ cup crumbled veggie sausage (, homemade or store bought (gluten-free if needed, see note))
  • ¼ cup vegan Parmesan (, plus more to top)
  • 2 tablespoons fresh parsley (, chopped (plus more for garnish))

Instruction

  • Preheat oven to 400°F / 205°C
  • Remove the mushroom stems and chop them. Add then to a pan with the onions and salt and saute with oil or broth until all the liquid is gone, about 5-7 minutes.
  • Add the garlic and cook about 1 more minute.
  • Add the breadcrumbs and saute until toasted, about 2-3 minutes.
  • Allow to cool while you add the sausage, Parmesan, and parsley into a bowl. Then add the mushroom mixture.
  • Fill mushroom caps with 1-2 teaspoons of mixture, depending on size. Sprinkle with more Parmesan if preferred.
  • Bake for 15-20 minutes until golden on top.
  • Serve! Garnish with more parsley if desired. You can also add extra Parmesan here.