Vegan Stuffed Mushrooms


  1. 1 box of white mushrooms
  2. Beyond Sausage Hot Italian
  3. 1/2 cup Italian Bread Crumbs or Panko
  4. 1/2 - 3/4 cup of white onion, finely minced
  5. 1 tsp garlic powder
  6. 1/4 tsp salt
  7. 1/4 tsp pepper
  8. 1/4 cup of shredded vegan parmesan cheese (I like Violife Foods Parmesan Block)
  9. Olive Oil


  1. Preheat oven to 350 degrees F.
  2. Start by preparing the mushrooms. Remove stem, and then scoop out the inside with a spoon to make a nice hole for the sausage stuffing.
  3. Cook vegan sausage and onion in a frying pan on the stove on medium heat. Cook until sausage is browned. I recommend using a wooden spoon for this.
  4. Once cooked, drain any grease. Add and mix in garlic powder, salt, and pepper. Mix well.
  5. Add bread crumbs/panko, mix in, and then add the grated parmesan. Add a little bit of water and mix until it is pasty enough to place in hollowed out mushroom caps. *Make sure not to make too wet.
  6. Place stuffing in each mushroom cap- putting in enough so it is slightly over the top of the mushroom, making sure it is tight and compact.
  7. Pour a thin coat of olive oil in a baking dish. Put stuffed mushrooms in the baking dish, and sprinkle some vegan parmesan on top.
  8. Bake in the oven for 30-45 minutes (depending on size of mushrooms) or until the mushrooms are soft. ENJOY!

These veganized version of an appetizer favorite, perfect for the holidays or an appetizer for any event!

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