Stuffed Mushrooms, PBNAF

One of my favorite appetizers during the holidays, or when dining out before we started eating only plants and no added fats was Stuffed Mushrooms.  I used to make them with cornbread stuffing and sausage, or crab and bread crumbs with cheese.

Now I make them with polenta and Smart Dog Vegan Sausage (it only takes one sausage for the entire batch so try not to freak out about the fat in that boy).  And they are fabulous!

Here they are, just starting to cook in a skillet with brown rice and Vegan Not-Beef Broth.

Recipe for Stuffed Mushrooms, plant-based with no added fat

Ingredients:

12 large mushrooms, stem removed and use melon baller to remove most of insides

Hollow out the mushroom caps

Filling ingredients:
2 slices polenta, 1/4" dice to make 1/3 cup or so
1 Smart Dog Vegan Sausage, 1/4" dice (or homemade vegan sausage)
2 stalks celery, 1/4" dice
2 tablespoons brown minute rice
1 tablespoon soy sauce
1 teaspoon Bragg essential amino's
2 tablespoons Daiya dairy free mozzarella shreds
2 tablespoons mushroom broth
1/2 cup of mushroom remains, 1/4" dice
1 tablespoon finely chopped walnuts
1/2 teaspoon rubbed sage
1 tablespoon minced garlic
Stir ingredients together, stuff into hollow mushrooms and place in non-stick skillet with lid and 1 cup of broth and simmer for 30 minutes over medium heat.  Or bake at 350 in a shallow dish, covered, for about 30 minutes or until mushrooms are tender.

Done stuffing and ready to cook!