This festive appetizer is a vegan take on meaty and cheesy stuffed mushrooms, and is sure to impress at any Christmas party
Ingredients
- 2 tbsp vegetable oil
- 100 g vegan bacon rashers, diced
- 1/2 JAZZ apple, finely diced
- 4 vegan sausages
- 50 g shredded vegan cheese
- 60 g grated vegan parmesan (save half for topping)
- 1-2 tbsp unsweetened plant milk (optional)
- Salt and pepper to taste
- 300 g Portabellini mushrooms
Instructions
- Preheat the oven to 180 C/gas 4. If using frozen sausages, thaw them first, and if they are in casings, peel these off before using.
- Heat the oil on a medium heat in a large frying pan, and once hot, cook the bacon pieces for 3-4minutes until crispy. Add the diced apple and cook for another 4-5 minutes until softened.
- Crumble in the sausages and add the shredded vegan cheese and half of the vegan parmesan. Stir everything together until the cheese has melted, adding 1-2 tbsp plant milk if the mixture seems too thick. Set this aside and prepare the mushrooms.
- Clean the mushrooms and remove the stems. Add a spoonful of the sausage mix (about 1 tbsp) to each mushroom and arrange them on a baking tray with the filling side facing up. Sprinkle the tops with the remaining vegan parmesan and bake for 30-45 minutes until the mushrooms are cooked through and piping hot. Serve immediately.