Cheesy Vegan Stuffed Mushroom Canapés
- 2 tbsp vegetable oil
- 100g vegan bacon rashers, diced
- 1/2 JAZZ™ apple, finely diced
- 4 vegan sausages
- 50g shredded vegan cheese
- 60g grated vegan parmesan (save half for topping)
- 1-2 tbsp unsweetened plant milk (optional)
- Salt and pepper to taste
- 300g Portabellini mushrooms
Preheat the oven to 180C/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 three to four minutes until crispy. Add the diced apple and cook for another four to five 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 one to two tablespoons 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 one tablespoon) 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.