These Vegan Sausage Stuffed Mushrooms make the perfect appetizer or side dish and are guaranteed to be a total crowd-pleaser. Filled with vegan sausage, onion, garlic, parsley, and three kinds of cheese that all bake to perfection. The herby panko topping adds a nice crunch while the center remains creamy and loaded with flavor. These will disappear fast, and I promise, nobody will know they’re vegan!
Ingredients for Vegan Stuffed Mushrooms
- Mushrooms – I like bella, button, or cremini. Choose nice bite-sized mushrooms that are even in shape.
- Vegan sausage – The Impossible sausage is amazing. I’ve also used the Lightlife sausage for this recipe. You could even use Italian Beyond Sausage links, just remove the casing, if necessary.
- Onions and garlic for flavor.
- Vegan cream cheese for creaminess.
- Dairy-free mozzarella and parmesan cheese – One of my favorite mozzarellas is the one from Trader Joe’s. The Violife parmesan wedge grates perfectly!
- Parsley – I prefer the curly over flat-leaf parsley.
- Melted vegan butter with panko makes for a super crunchy topping.
- Italian-style panko bread crumbs. If you can only find regular, try adding 1 teaspoon of Italian seasoning. Also, check the label to ensure it does not contain dairy.
Why You’ll Love These
These stuffed mushrooms are super flavorful and insanely addictive. This is definitely a recipe that you’ll want in your holiday arsenal. Here are a few reasons I think you’ll love these mushrooms:
- Crunchy topping with a creamy center
- Super flavorful
- Cheesy
- Simple to make
- They make an elegant party snack
- Bite-sized and perfect for small plates and gatherings
- Easy to prepare ahead of time so all you have to do is pop them in the oven when you’re ready
- Total crowd-pleaser
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make these stuffed mushrooms and share them with the people you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
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Vegan Sausage Stuffed Mushrooms
Ingredients
- 20-24 Mushrooms (Button, Cremini, or Bella) Wiped clean, stems removed
- 7 Ounces Vegan Sausage (Impossible)
- ½ Cup Onion Finely Diced
- 3 Garlic Cloves Minced
- 1 tablespoon Soy Sauce or Tamari
- ½ Cup Vegan Cream Cheese
- ½ Cup Vegan Mozzarella
- ¼ Cup Vegan Parmesan
- 2 tablespoon Parsley Chopped
- 2 tablespoon Vegan Butter
- ½ Cup Italian-Style Panko Bread Crumbs
Instructions
- Preheat oven to 375°F. Arrange mushrooms on a lightly greased or parchment paper-lined baking sheet.
- In a saucepan, add sausage, onions, and garlic and cook over medium heat for about 6-8 minutes, or until onions are tender. Add the soy sauce or tamari and remove from heat.
- In a bowl, add the cooked sausage mixture, cream cheese, mozzarella, parmesan, and parsley. Stir to combine.
- Spoon the sausage mixture evenly into mushrooms.
- Melt the butter and then stir in the panko bread crumbs. Spoon this mixture onto the mushrooms, pressing down slightly so it doesn't fall off.
- Bake for 20-24 minutes, or until the tops are brown and crispy and the mushrooms are cooked through. Garnish with extra parsley before serving.
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