Close

The latest stories, straight to your inbox

The latest stories, straight to your inbox
Close

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
Cheesy Vegan Stuffed Mushroom Canapés jazzapple.com
Recipes
December 2022
Reading time 2 Minutes
These canapés are perfect if you’re hosting guests, having a dinner party or simple after a delicious vegan snack.
Serves
4
Prep time:
10 minutes
Cook time:
45 minutes
Ingredients
  • 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
Method

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.

Credit: jazzapple.com

This website uses cookies to ensure you get the best experience on our website.


Please read our Cookie policy.