If you love mushrooms and you love stuffing then this recipe is for you! These vegan stuffed mushrooms are easy and fast and taste like you spent all day in your kitchen to create this much flavor in such a scrumptious bite! Be creative and create the stuffing you love by adding your favorite ingredients. Use gluten-free stuffing or breadcrumbs for a gluten-free version or leave out the sausage for an oil-free version. Add cranberries, pine nuts, or other veggies… but just make these because they are so good and so easy that you won’t believe it till you make them yourselves! Great for the holiday table or a holiday pot luck, but if you ask me these are great any time of year and you can adapt the filling to reflect the seasonal produce that is growing when you make them. Enjoy.
Pre-heat oven to 400F
Dice or process in the processor onion and add to a hot pan. You can use a splash of veggie broth to allow it to
break down and soften & keep this oil-free.
Dice or process 9 of the large mushrooms in the processor and set aside until the onions are softened & bitterness is gone. Then add chopped mushrooms to the pan. Put the lid on until the liquid of the mushrooms comes out and once it is out, add some veggie broth.
Now add the spices & stir to blend.
Add the chopped apples, chopped sausage and the stuffing & stir.
Add the rest of the veggie broth & mix it all together. Add more broth if needed to get the right texture that is moist and able to hold together so you can mound it on top of the mushroom without it falling apart.
Taste and adjust for flavor & texture if needed.
Place large mushroom caps on a baking sheet lined with parchment for easy clean-up. You can also use a casserole pan. No need to oil mushrooms just leave them dry for a healthier result.
Spoon stuffing into each mushroom cap and pile high! :-)
Bake at 400F for 20-30 minutes depends on how soft you like the mushroom caps. I cooked mine for 25 minutes.