Vegan Sausage Stuffed Mushroom Appetizer

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes


Vegan Sausage Stuffed Mushrooms are a hit at any party. Just remember to take one before they disappear.



  • 1 pound package baby portobello mushrooms, stems removed, washed and dried
  • 1 large white onion, diced
  • 3 cloves garlic
  • 2 Vegan Field Roast Italian Sausages, crumbled in a food processor
  • 1/8 cup chopped rosemary
  • 1/2 cup panic bread crumbs


  • Pre-heat oven to 350 degrees ( you may make ahead and cook when ready)
  • Cut 2 vegans sausages into large pieces
  • Place sausage pieces in a small food processor
  • Process until crumbled by pulsing until large pieces are small and crumbly (do not over process)
  • Cook onions and garlic in a medium skillet until translucent (5 minutes)
  • Add a little vegetable broth or water if onions stick (you do not need oil)
  • Add vegan sausage crumbles, and chopped rosemary
  • Cook for several minutes until browned
  • Add panic bread crumbles, and stir.
  • Remove from heat and let cool to the touch
  • Place cleaned mushroom caps into mini muffin holes with the hole exposed
  • Using a small spoon and your hands, stuff the mushrooms, using your hands to pack in the stuffing in each mushroom, rounding it off on the top of each
  • Cover with aluminum foil to store in the refrigerator
  • Cook uncovered for 30 minutes
  • Using a spoon, remove each mushroom and place on a tray for serving