Vegan Sausage Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

18 cremini mushrooms (about 1.5 inches wide), stems removed and reserved
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
See all
1 tbsp olive oil
8 oz italian pork sausage, casings removed
Chef's tip
Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
3 garlic cloves, minced
¼ tsp red pepper flakes
4 oz cream cheese, softened
⅓ cup grated parmesan cheese, plus more for topping
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 tbsp fresh parsley, finely chopped
¼ tsp black pepper
¼ tsp salt

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with foil or parchment. Finely chop the reserved mushroom stems.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through with no pink remaining, about 5–6 minutes. Use a slotted spoon to transfer the sausage to a mixing bowl, leaving the fat in the skillet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!