Stuffed Shiitake Mushrooms

This is one of my older recipes when I used meat substitutes. If you no longer use them either, I’d suggest making a spiced up quinoa stuffing and using that instead. These will be equally as delicious.

If you are cooking for real “meat eaters”, stick with using the “sausage” type stuffing so that they feel more at home.

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Author: Jill Nussinow

Recipe type: Appetizer

Cuisine: Vegan

Ingredients

Serves 4-8 as an appetizer
Appetizers don't need to be complicated. This one works because everyone knows that it is a treat to have shiitake mushrooms. You can boost your immune system while savoring the flavors.
Vegetable oil spray (optional)
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons chopped fresh Italian parsley
4 ounces sausage flavor Gimme Lean or other soy sausage
½ cup breadcrumbs
8 to 12 large shiitake mushrooms

Instructions

Preheat the oven to 350 degrees F.
Spray a small bit of oil in a large sauté pan placed over medium heat. Add the onion and sauté until it turns translucent, about 5 minutes. Add the garlic and sauté another minute. If the mixture begins to stick, add a tablespoon of water or broth.
Put the cooked onions and garlic into a bowl. Add the parsley, Gimme Lean and bread crumbs and stir to combine.
Cut the stems away from the mushrooms as they are quite tough (but you can save them for stock). Mound the filling into the mushroom caps with a spoon, pressing firmly with the inside of the spoon to form a smooth mound. Put the mushrooms on a baking sheet. Bake for 15 to 20 minutes or until the filling feels firm and hot. These must be served hot or the filling texture will be mushy.
Note: To make breadcrumbs, you can use fresh, stale or lightly toasted bread. Put one slice into the food processor and process until you have crumbs.

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