"Cheesy" Stuffed Mushrooms with Garlic & Sage

Makes: 8-10
Prep Time: 25 min
Cooking: 30 min
Recipe By: Abbot’s Butcher

Ingredients

20 large cremini or white mushrooms, cleaned and destemmed

¾ cup diced cremini mushrooms

½ cup diced onion

6 cloves of minced garlic

2 tablespoons vegan butter

⅓ cup soft non-dairy cheese*

¾ teaspoon flaky sea salt

¼ tsp cracked black pepper

½ tsp dried sage

½ cup + ¼ cup panko or gluten-free breadcrumbs, divided

Olive oil, for drizzling

Fresh sage leaves, for garnish (optional)

*Try Misha’s Black Truffle or French Connection; or non-dairy cream cheese

The perfect one-bite appetizer for any occasion. Rich and hearty, crispy and cheesy, these umami-packed hors d’oeuvres go quickly at every party.

Preheat the oven to 350 degrees.
Prepare the Ground “Beef” according to package instructions. Set aside.
Place the mushrooms, stem side facing up, on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with flaky sea salt.
Over medium-high heat, sauté the onions in the butter until soft. Add garlic, salt, pepper, sage, and diced mushrooms and cook 1-2 minutes, or until fragrant. Turn off the heat and add the “Beef”.
Transfer this mixture to a bowl and mix in non-dairy cheese and ½ cup of breadcrumbs until loosely combined.
Fill each mushroom with a heaping tablespoon of the mixture. Top with another sprinkle of breadcrumbs.
Bake for 30 minutes or until the filling has browned. Allow to cool slightly before serving. Top each with a fresh sage leaf if desired.