Meatless Monday: Vegan Stuffed Mushrooms

So many of our favorite vegan recipes come from Vegan Cooking for Carnivores and these stuffed mushrooms are right at the top of the list. An appetizer that quickly turns into a meal because they are so addictive, these stuffed mushrooms are easy and quick to make.

Vegan Stuffed Mushrooms: Ingredients

Mushrooms – I use baby bellas/crimini

Field Roast vegan Italian sausage

Vegan mozzarella cheese – I use Follow Your Heart

Salt & pepper

Vegan Stuffed Mushrooms: Getting started

Pre-heat the oven to 420° and get out the food processor.

Remove the stems from the mushrooms and carefully scoop out the insides so they’ll hold more filling. I use a measuring spoon to do so.

Vegan Stuffed mushrooms ready to fill
Vegan Stuffed mushrooms; Ready to fill
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Put the stems and the part of the mushrooms you remove into the food processor. For six large mushrooms, one link of the sausage is needed for the filling.

However, the filling is also great for making a Stromboli later, so I use 2 links of sausage and added a couple of extra mushrooms to double the filling mixture. Chop the sausage into pieces, add it to the food processor, and pulse with the mushroom pieces.

Vegan stuffed mushrooms add to food processor
Vegan stuffed mushrooms: Add to food processor
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Transfer the mixture to a large pan. Add a little oil or a few sprays of Canola and lightly brown the mixture. Season to taste with salt and pepper.

Vegan stuffed mushrooms skillet
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When browned, transfer the mixture to a bowl and add the cheese. I use a bag (8 oz) of Follow Your Heart vegan mozzarella for my doubled filling recipe. Fill the mushrooms with a nice scoop of the mixture and, if you want to get fancy, add some chopped chives, then pop them in the oven.

Vegan stuffed mushrooms: Ready to bake
Vegan stuffed mushrooms: Ready to bake
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Bake 20 minutes and enjoy.

Vegan Stuffed mushrooms
Vegan Stuffed mushrooms
© Chasing Light Media

Get Chef Roberto’s Vegan Cooking for Carnivores

Vegan Cooking for Carnivores was one of the first cookbooks I purchased when we decided to go vegan/vegetarian in 2012 and it is filled with amazing recipes that are great for vegans and non-vegans alike. From the Red Beans and Rice to the Caprese Salad with Tofu Burrata to the Chick’n Pot Pies, this cookbook is a constant go to.

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