Sausage Stuffed Mushrooms

This is a great everyday recipe, BUT it is also a great way to jazz up your “stuffing” side during the holidays. They are best warm, but if they get cold they are ok too. Annnnnnyway. These are the amounts for the numbers of mushrooms I made…I typically try to do 2 per person for medium sized mushrooms.

16 Med Sized Mushrooms (I like whites, about 2-3 inches in diameter)


MUSHROOMS.

 

Olive Oil

Apple cider vinegar

1pkg Tofurky Spicy Italian Sausages

Agave

2 huge handfuls of spinach rough chop

Half a bunch ‘o’ green onions (WHITE PARTS TOO)

1/3 cup chopped onion

2 stalks celery, finely diced

2 Cloves of garlic, minced

2/3 cup bread crumbs (seasoned is fine, panko is good, or homemade regular style)

1/3 cup nutritional yeast

½ cup non-dairy milk (Preferably plain almond, rice or soy…coconut might be weird, but hey, try it)

Some parsley…if you have it

Salt and pepper



Protection.

Wash the mushrooms. Cut off the nasty ass stems. THEN kind of twist them out…they should mostly come out clean and leave lots of room for the tasty goodness you are about to penetrate them with. If they don’t, just kind of clear some space…no need to maintain the stemness…you’re about to chop them up—so reserve them.

Whisk a few tablespoons of olive oil, half as much vinegar and some salt and pepper in a LARGE bowl…toss the mushrooms around in it. Let them hang out; you have plenty more to do.

Heat your pan. Put your sausage in the pan. (No, not your penis.) 4 Tofurky sausages…use a spatula or something to mash them to a pulp. Add the garlic. Heat through.

While that happens, chop the stems, pretty fine. You should have time now to chop the other stuff I said you need. When the snausage is heated through add the chopped stems and cook for 3-4 more minutes. Couple turns of the pan of agave. (Omit this if you only had flavored or sweetened milk to add later, otherwise it will be too sweet.)

Add the celery, onion, and green onions…mix ‘em in and cook for a few minutes.

Chopped stuff.

Add the bread crumbs, combine well

Add your non-dairy milk. Let it be absorbed into the mixture. It should be wet enough to stick together somewhat, but still be  a little crumbly...I have no idea what to compare it to…just think about how you need to stuff the mushrooms and if it seems like it won’t stick together well, then it probably requires more milk…

Heat your oven to 350.

Put the spinach in the pan, put the lid on and allow it to wilt. I usually do a rough chop on the spinach first. Stir it in…should look prettttty now.

Remove from heat. Add the nutritional yeast and salt and pepper...add the parsley here too now...if you want...

 

Stir it up.

Get out a baking sheet. Set it on the counter. No, not there…next to the big bowl of mushrooms and that tasty pan of deliciousness you just created.

Fill each mushroom until you think you can’t anymore, then add some more. I like to press it down into the mushrooms. "Packed."

You will probably end up with extra filling, if this happens…eat it and don’t tell anyone, or you can put it in a small baking dish and serve it if some hobos show up, OR you can just set it aside and eat in it in the next couple days as a side or snack.

Heaping...TASTY...But they still havent been baked...

Put the pan in the oven for about 30 minutes or until the mushrooms are to your tenderness liking. They should look tasty and brown, and wholly irresistible…Pretty simple.


Put them on a plate and serve them to people. J

This is one of the first recipes I ever made up...so I really hope you enjoy it.