Spicy Sausage and Cheese Stuffed Mushrooms (vegan)
Printed from Inclusive Kitchen — Spicy Sausage and Cheese Stuffed Mushrooms
Spicy Sausage and Cheese Stuffed Mushrooms are a delightful twist on a classic appetizer, bringing together the earthy flavors of mushrooms with a zesty, plant-based filling. The combination of spicy vegan sausage and creamy cashew cheese creates a satisfying bite that will impress even the most devoted carnivores. These mushrooms are not just a treat for the taste buds; they also offer a colorful presentation that makes them a showstopper at any gathering.
Historically, stuffed mushrooms have been a popular appetizer in many cultures, often filled with a variety of ingredients from breadcrumbs to meats. The vegan version honors this tradition while embracing modern dietary preferences, proving that you can enjoy rich flavors without compromising on ethics or health. Plus, they’re so good that you might just find yourself sneaking a few before your guests arrive—no judgment here!
To make these stuffed mushrooms, you’ll need a few key ingredients, including large portobello or cremini mushrooms, which serve as the perfect vessel for the savory filling. The spicy vegan sausage adds a kick, while the cashew cheese provides a creamy texture that binds everything together. Baking them in the oven allows the flavors to meld beautifully, and the result is a dish that’s both hearty and satisfying. Just be prepared for the compliments to roll in—after all, who can resist a good stuffed mushroom?
Whether you’re hosting a party or simply looking for a delicious snack, these Spicy Sausage and Cheese Stuffed Mushrooms are sure to please. They’re easy to prepare, can be made ahead of time, and are perfect for sharing. So grab your apron and get ready to impress your friends with this delightful vegan twist on a classic dish!
Ingredients
- 12 large portobello or cremini mushrooms
- 2 tablespoons olive oil
- 8 ounces vegan sausage
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups spinach, chopped
- 1 cup nutritional yeast
- 1 cup raw cashews, soaked
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.25 cup fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C). This temperature is ideal for roasting the mushrooms while ensuring the filling cooks through without burning.
- Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems and set them aside; you’ll chop them for the filling.
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and chopped mushroom stems to the skillet. Cook for another 2-3 minutes, stirring frequently, until fragrant.
- Crumble the vegan sausage into the skillet and cook for about 5-7 minutes, stirring occasionally, until browned and heated through.
- Stir in the chopped spinach and cook until wilted, about 2 minutes. This adds a nice color and nutritional boost to your filling.
- In a blender, combine the soaked cashews, nutritional yeast, lemon juice, salt, black pepper, and paprika. Blend until smooth and creamy, adding a little water if necessary.
- Pour the cashew mixture into the skillet with the sausage and vegetables. Mix well to combine all the flavors, and remove from heat.
- Stuff each mushroom cap generously with the filling, pressing down slightly to ensure they are well-packed. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes. The mushrooms should be tender and the tops golden brown when done.
- Remove from the oven and let them cool for a few minutes. This will help the flavors settle and make them easier to handle.
- Garnish with fresh chopped parsley before serving. This adds a pop of color and freshness that complements the rich filling.
- Serve warm as an appetizer or snack. They’re best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes before serving again. This will help restore their delightful texture.
Nutrition (per serving)
- Calories: 150
- Carbs g: 10
- Protein g: 5
- Fat g: 10
- Sugar g: 1
