Make Room For Mushrooms!
These great low-carb and vegan mushrooms will be a big
hit on your dining table. Serve them with this delectable
coconut cream sauce to dip them in. Just watch how fast they go.
Plant-Based Stuffed Sausage Mushrooms (with Coconut Alfredo Sauce)
Ingredients:
1 1/2 lbs Baby Bella mushrooms, clean and stems removed
1 TBS ground flaxseed
8 oz plant-based meat
1 cup Carbonaut Seasoned Bread Crumbs (see recipe)
2 cloves garlic, minced
1 TBS onion, minced
1 tsp fennel seeds
2 TBS nutritional yeast
2 TBS fresh parsley, chopped
1/8 tsp red pepper flakes, optional
1 TBS flaxseed, ground
1/4 cup vegan shredded cheese for topping
Directions:
1. Preheat the oven to 350 degrees.
2. Wipe mushrooms and remove stems. Place in a baking dish, lightly greased or lined with a silicon mat or parchment paper.
3. Add the flaxseed to a small bowl. Mix with 3 TBS water and let it sit for 5 mins.
3. Add the flaxseed, meat, crumbs, garlic, onion, fennel seed, nutritional yeast, parsley, and pepper flakes in a medium bowl. Fold together until all ingredients are incorporated well.
4. Stuff each mushroom with the stuffing mix, pressing firmly into the mushroom. Place back onto the baking dish. Sprinkle each mushroom with the shredded cheese. Bake for 30 mins. Top with sauce.
Alfredo Sauce Ingredients:
1 can coconut cream
1 tsp onion, minced
2 garlic cloves, minced
4 TBS nutritional yeast
2 tsp vegetable broth bouillon
2 TBS fresh parsley chopped
Stroganoff Directions:
1. Add all ingredients to a medium size pan. Heat on med/high until it comes to a slight boil. Reduce the temperature and simmer until thickened, approx. 20 mins, stirring every 5 mins.