If you’re having guests over and want to wow them with a great vegan recipe, try this one for vegan stuffed mushrooms.
There’s always a good reason to throw a party. Maybe it’s a holiday or birthday, or maybe the weather is just cool enough for sitting outside while the sun sets. If you don’t have a reason, make one up so you have an excuse to whip up this outstanding stuffed mushroom recipe and share it with others.
Truth be told, I don’t make this recipe as often since my daughter was born. But back in the days before her, I made it any time I could find an excuse to serve these appetizers to a house or yard full of hungry friends. And now, I’m craving a good gathering as much as I’m looking forward to making this recipe again soon!
Stuffed foods always seem to look so fancy and complicated, but the truth is, they’re pretty easy to make. And, of course, you don’t have to throw a party in order to make them, either. This stuffed mushrooms recipe can easily be transported to a squash, pepper, tomato, or zucchini for a simple yet elegant dinner for two. Or, keeping with a mushroom theme, fill a few large Portobello caps instead. Enjoy!
Vegan Stuffed Mushrooms Recipe with “Sausage,” Wild Arugula, and Pistachio
- 2 pounds white or crimini mushrooms, stems carefully removed and saved
- 2 links vegan Italian sausage (Field Roast or Tofurky)
- 6 cups wild arugula greens, rinsed, dried, and chopped
- 1/3 cup parsley, chopped
- ½ cup pistachios, chopped
- 2 tablespoons nutritional yeast
- 4 tablespoons olive oil
- ½ lemon, juiced
- Balsamic vinegar to taste
- Salt and pepper to taste
- Preheat oven to 375°F.
- Clean and stem the mushrooms, and set aside the caps. Finely chop the stems.
- In a large skillet, heat olive oil over medium flame. Add mushroom stems and crumbled sausage links, and sauté until browned, stirring frequently. This should take about 5–10 minutes.
- Add arugula and pistachios and all but two tablespoons of the parsley to the skillet and mix well, cooking until the arugula is soft and bright green.
- Add in balsamic and lemon juice and mix well.
- Remove mixture from heat and let cool while you place the mushrooms on a well-oiled baking sheet. Place them stem-side up.
- Stuff the mushrooms by placing a tablespoon amount of the cooked mixture into each cap. Pat down gently.
- Sprinkle the nutritional yeast atop the stuffed mushrooms and bake for 20–30 minutes until the mushrooms are cooked through. You should see juices from the mushrooms, and they should be tender when pierced.
- Remove cooked mushrooms from oven and sprinkle with remaining parsley before serving.
Serves about 6
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