Servings: 30 cremini mushrooms or 4 portobellos
Ingredients
- 30 cremini mushrooms stems removed
- 1 lb chicken turkey, or wild boar sausages (about 4)
- 1 red pepper diced
- 1 onion diced
- 2 garlic cloves minced
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tbsp dijon mustard
- 2 tbsp soy-free vegan mayo
- 1 cup baby spinach thinly sliced
- 2 eggs whisked
- 1 tbsp fresh chives sliced (+ some for garnish)
- 2 tbsp oil oil
- Sea salt and pepper to taste
Optional:
- Sprinkle of almond flour
- Garnish of chives
Instructions
- Preheat oven to 325 F.
- Add de-stemmed mushrooms to a bowl and drizzle with one tablespoon of olive oil.
- Place mushrooms in a baking dish so they are packed tightly.
- Heat remaining olive oil in a pan over medium-high heat.
- Add onion, garlic, and red pepper. Saute until onions are translucent (about 3-5 minutes).
- Remove sausage from casings and add to the pan along with the dried thyme and rosemary.
- Season with salt and pepper. Cook through (about 5-7 minutes).
- Mix in dijon mustard and vegan mayo. Stir well.
- Add in baby spinach and chives and cook until spinach wilts.
- Remove from heat and stir in whisked eggs.
- Use a spoon to scoop sausage mixture into the mushrooms.
- Sprinkle with almond flour (if desired). Pop in the oven for 15-25 minutes or until stuffing is browned.
- Remove from oven and sprinkle with additional chives. Serve immediately.
Notes
To serve as an entree, swap out cremini mushrooms for 4 portobellos.