Vegan Stuffed Portobello Mushrooms
(from ivy7496’s recipe box)
Salty and delicious.
Source: Mom
Prep time: 30 minutes
Cook time: 15 minutes
Serves 6 people
Categories: entree, tried, vegan
Ingredients
- Portabello caps
- Finely diced white onions
- Earth Balance
- Seasoned soy sausage (Smartlife)
- Bread crumbs
Directions
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Remove and reserve the stems and gills from the portabellos.
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Dice stems and place in a bowl along with the gills.
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Sautee diced onions in margarine.
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Lightly brown and crumble the ground sausage in the skillet with the onions. I had to add more margarine as there’s no oil in the “sausage.”
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Add the mushroom pieces to the skillet.
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Mix all in the pan, then add a small amount of bread crumbs to act as a binding agent. (Add margarine whenever too dry.)
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Place portabellos in a baking pan or casserole dish with margarine.
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Fill the caps with the stuffing you’ve made above.
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Add a little water to help the mushrooms cook & cover with lid or aluminum foil.
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Back at convenient temperature until caps are tender.