this is my first time ever making stuffed mushrooms, so there is probably room for improvement.
that being said, these were still tasty. next time i would maybe scoop out a bit of the mushroom after i got the stem out to make more room for filling. finely chopped nuts or something cheese like would be a good addition also.
Apologies to my friend Bradley who I told I would post some things without mushrooms. I CAN’T STOP!
20ish small crimini mushrooms, wiped and stems pulled out
2 vegan sausages (i used Field Roast Italian because they’re really good and i didn’t have time to make my own.), diced small
1 onion, diced small
1/3 c. cooked quinoa
4 cloves garlic, pressed
2 big pinches chili flakes
1 pinch salt
lots of black pepper
a large handful of italian parsley, chopped fine
1/8 c. nutritional yeast
Sautee onion until quite soft and caramelized. Add half of the mushrooms stems, chopped small and cook until they release their liquid. Add sausage, cook briefly just so they start to brown. Add parsley, spices and garlic. Stir in quinoa and nutritional yeast. Set aside.
Heat oven to 400. Carefully spoon filling into the mushroom caps, mounding them and pressing down gently. Arrange on a baking sheet and cook for 30 minutes, turning once halfway through.