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Vegan Stuffed Mushrooms

Updated: Jan 26

These creamy stuffed mushrooms may not look like much from the photographs but they are another one of my family's staple recipes. They have been a repeat appetizer for our traditional Christmas Eve dinner. I typical double the recipe because they are inhaled by my family in no time. The balance of flavor in these mushrooms is spot on. They are slightly tangy, salty, creamy, and earthy all at the same time and it is just a burst of flavor in every bite!

This was the first year I tested out a vegan version of the recipe, and it tasted just as delicious! I did not tell my family that they were vegan and nobody had any idea. So vegan or not, this recipe is a must try if you are a mushroom fan! The mushrooms soak up so much flavor from the tamari to give them a saltiness, but it is balanced out with the creaminess from the tangy sour cream. The sausage is a great texture and adds the earthy taste from the herbs. Topping with the parmesan is an ideal finish to pair all the flavors together.

This is a perfect savory appetizer for any party, get together, or just to have as a snack. They are healthy, nutritious, and just mouth watering! This is definitely one of my favorite appetizers I look forward to making every Christmas Eve for my families Italian feast. Any mushroom lovers will definitely be coming back for more! So give these a try and get ready for you or anyone you make them for to devour!!


- About 30 baby Bella mushrooms

- 2 large cloves of garlic finely chopped

- 1 large shallot

- 1/2 pound ground Italian sausage, turkey sausage, or plant based sausage

- 1 tsp tamari

- 2 tbsp balsamic vinegar

- 6 oz fresh spinach chopped

- 12 oz sour cream or greek yogurt (I used forager for a plant based version)

- heaping cup of parmesan cheese (I used follow your heart brand)

- salt and pepper to taste


1) Cook/brown the sausage and set aside

2) Wash and take out stems of all mushrooms. Finely chop mushroom stems and set aside.

3) Chop shallot and garlic finely

4) Saute shallot, garlic, tamari and balsamic for 2-3 minutes until fragrant and translucent. Add in chopped mushroom stems and sauté for another 5 minutes until stems are soft

5) Add in chopped spinach and stir until spinach is wilted.

6) In a separate bowl add in the cooked sausage (crumbled) and sour cream and stir to combine

7) Let the sautéd veggies cool for about 10-15 minutes until adding it into the yogurt mixture

8) Once all ingredients are incorporated spoon about a tablespoon of mixture into each mushroom cap and place in a 9x13 baking dish

9) After all the mushroom are fill bake for about 20 minutes in a 350 degree oven

10) Once the mushroom come out of the oven top with parmesan cheese and place in the oven for a couple minutes for the cheese to melt. Then they are ready to serve!


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