Recipe and photo courtesy of Lightlife Foods
- 4 oz vegetarian sausage substitute (use Gimme Lean brand sausage substitute)
- 16 button mushrooms
- 2 Tbsp olive oil
- 1/2 cup onion, minced
- 1/3 cup green bell pepper, diced small
- 1/3 cup red bell pepper, diced small
- 1 clove garlic, minced
- 3 Tbsp Italian-style bread crumbs
- 1 Tbsp fresh Italian (flat-leaf) parsley, chopped
- salt and pepper, to taste
- fresh lemon wedges(optional)
Arrange the mushroom caps, top down, on the baking sheet. Spray with a light layer of cooking spray, then bake in the oven until just slightly softened; about 15 minutes. Remove from the oven, and set the mushrooms aside.
Heat 1 tablespoon of the oil in a skillet over medium-high heat. Sautee vegetarian sausage until it is separated and resembles cooked loose sausage, about 4 minutes. Use a wooden spoon to break it up as needed. Transfer the cooked vegetarian sausage to a bowl, and set aside.
Heat the remaining oil in the skillet and sautee the onion, peppers and garlic until they are soft, about 6 minutes. Remove the pan from the heat, then mix in the cooked sausage, bread crumbs, and parsley. Season the filling to taste with a bit of salt and pepper.
Form 1 tablespoon of the sausage and onion filling into a ball. Place it into a mushroom cap, pressing it firmly into the mushroom. It should be generously mounded. Repeat, filling all the mushrooms. Arrange the stuffed mushrooms on the baking sheet.
Bake the stuffed mushrooms until the filling is lightly browned on top, about 12 minutes. Just before serving, squeeze a bit of lemon juice on the mushrooms, if desired. Enjoy!
These little stuffed mushrooms freeze well. To freeze, wrap snugly in foil packets. To serve once frozen, unwrap and reheat in a 350 degree oven until the mushrooms are heated through.
Scroll down for more vegetarian appetizer recipes to try.