Cheesy Chive and Sausage Stuffed Mushrooms

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For years I made the same stuffed mushroom recipe because it was a fan favorite and equally delish. Once I became vegan, I stopped making them since they had animal meat and cheese in them. I was recently blessed by Nuttin’ Ordinary with their two new cream cheese flavors, Garden Veggie and Chive Onion. You can read all about my full review right here.

When I posted about my review of the two cheeses, my friend Karen suggested I make stuffed mushrooms with the cream cheese and vegan sausage. That reminded me that I hadn’t made mushrooms like that in years and her suggestion sounded amazing.

I only had one six ounce tub of the chive and onion cream cheese, so for this recipe I added a couple of tablespoons of the Boursin vegan garlic and herbs cheese spread to make up for it. If you don’t have Nuttin’ Ordinary in a store near you or you are unable to get it shipped to you, you can always sub out with the Boursin cheese completely.

These mushrooms are easy to make and require minimal cleanup, which I appreciate. You can also make the filling the day before if you are entertaining with these. Then you can stuff the mushrooms right before you are ready to bake them. Have you had Nuttin’ Ordinary products before? What did you think of them? How do you make your stuffed mushrooms? I’d love to hear in the comments below how you make them so I can get new ideas.

Thanks for reading,

Jessica

Cheesy Chive and Sausage Stuffed Mushrooms

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Yield: 20-25 mushrooms

Author: Jessica Morton

Prep time: 25 MinCook time: 25 MinTotal time: 50 Min

Ingredients

Main Ingredients

• 1-16 ounce pack of mushrooms (white or portabella will work, I used white)
• 1-14 ounce pack savory vegan sausage (I used Impossible, but use what brand you like)
• 2 TBSP Fresh garlic, minced
• ¼ Cup breadcrumbs
• 1 TBSP olive oil (I used a roasted garlic one I have)
• Avocado spray to coat mushrooms (you can sub any oil spray or olive oil)
• 1-1 ½ Cups mushroom caps and scraps, diced
• 2 TBSP Minced chives for garnish

Cheese Mix Ingredients

• 9 ounces or 1 ½ tubs of Nuttin’ Ordinary Chive and Onion cream cheese (You can sub Boursin’s vegan garlic and herbs cheese spread if you can’t find Nuttin’ Ordinary)
• 2 TBSP chopped chives to mix in.
• ½ Cup shredded vegan parmesan (I used Violife parmesan block and grated it myself*)
• 2 TBSP Fresh parsley, minced
• ¼ Cup breadcrumbs
• 1 TBSP Nutritional yeast

Spices

• 1 TSP Garlic powder
• ½ TSP Onion salt
• 1 TBSP Herbs de Provence (sub dried parsley, oregano, thyme, or rosemary as needed)
• Salt and pepper to taste

Instructions

Instructions

1. Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
2. Wipe down all mushrooms with a damp hand towel or paper towel to get all the dirt off.
3. Pop stems out and use a metal spoon to gently scrap out some of the insides so there is room for the stuffing. Chop up scraps and stems and put to the side.
4. In a shallow bowl, add mushrooms and spray avocado oil to coat them. Drizzle olive oil if you don’t have oil spray.
5. Add mushrooms to a glass baking dish and set aside to stuff.
6. In a large bowl, mix cream cheese, chives, parsley, breadcrumbs, shredded parmesan, nutritional yeast, and spices. Adjust seasoning to taste.
7. Get a large skillet to medium heat and add olive oil to pan once heated.
8. Add garlic to heated oil and stir for less than a minute so it doesn't burn.
9. Add ground sausage and break up into small pieces using a wooden spoon.
10. Season meat with salt, pepper, garlic powder, and a pinch of dried thyme to taste once sausage is cooked through.
11. Add mushroom pieces to meat and mix well.
12. Drain sausage if needed, but I find vegan sausage less greasy than animal sausage.
13. Add meat to the cheese mixture and mix well.
14. Spoon filling into each mushroom, filling equally. I found a round tablespoon sized measuring spoon makes it really easy to fill each one quickly.
15. Bake for 25 minutes or until tops are golden brown and mushrooms cooked through.
16. Makes 20-25 mushrooms give or take size of mushrooms in pack.

Notes

*Keep in fridge in sealed container up to five days.

*The family shot of ingredients shows Trader Joe’s vegan shredded parmesan, but I realized after it was bad. I ended up using a block of Violife parmesan and grated it myself.

*If you have extra filling leftover, save in a sealed container, and serve on ritz crackers.