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This meal was inspired by this Instagram post and I knew I had to make it. But we wanted to make it “our” way 🙂 You know, we like adding spices and flavours to our meals. And we are not worried about onion-garlic flavour in them. (well, unless I need to take the meal to work ;)) And here is the result: stuffed portobello mushrooms with vegetables and vegan sausage – it all turned out pretty good!
We really liked a combination of asparagus, portobello mushrooms, and cauliflower in this recipe! You have probably noticed we like enhancing asparagus with brassica family plants in general 🙂
Also, we rarely buy fake “meat” products. But we went grocery shopping with Alan the night before, and he saw the vegan sausages and asked if we could get some. They were on sale, so we decided to try them out. And they seem to work perfectly with this recipe!
One thing I would do differently though next time we make it.
I think adding shredded vegan cheese on the top will really enhance the flavour and help to hold everything together.
Other than that, I think this dish will look amazing even on the holiday table! And it makes a great family dinner for sure!
Do you agree?
I think these vegan stuffed portobello mushrooms do look awesome 🙂
Stuffed Portobello Mushrooms with Vegetables and Vegan Sausage
Don’t be confused by the long description. This vegan recipe is very easy to make. You can also use simple button mushrooms instead of portobello if you don’t have them on hand. We like portobello mushrooms for their grande size and taste 🙂
- 5 portobello mushrooms
- 2 vegan sausages/"dogs"
- 5-7 asparagus shoots
- 1 cup diced onions (green onions or chives will work fine as well)
- 1/2 cup spinach
- 1 small cauliflower head optional
- 1 tsp Italian blend herbs (basil, majoram, oregano)
- salt-pepper to taste
- 2 tbsp vegetable oil we use sunflower oil
Clean mushrooms and remove the stems. Dice the stems and keep them aside in a bowl.
Slice vegan sausages ("hotdogs") and asparagus.
Cut spinach leaves.
Turn the oven to 420F (215C).
Cut cauliflower head into florets.
Fill the mushroom caps with diced vegetables and sausage and place them on the baking sheet.
Place cauliflower florets on the baking sheet, and drizzle mushrooms and cauliflower with vegetable oil. Add salt and pepper.
Bake in the oven for 15 - 20 minutes and serve.
Don’t forget to pin the image below for “later” 😉
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