Portobello Mushrooms Stuffed with Sunshine Burgers Hemp and Sage Stuffing
Recipe, photos and graphics by Alexandra Gardner
1 Box of Sunshine Burgers Hemp and Sage Breakfast Patties
5 Celery Stalks
6 Portobello Mushroom Caps
3 Cloves of Garlic
To start, remove the Hemp and Sage Sunshine Burgers from the box and leave on a plate to defrost and soften.
Next, dice up onion, garlic, and celery stalks making sure to wash all vegetables prior to cutting. Sauté all of the ingredients on medium heat with olive oil until celery and onions are softened.
Season to taste with black pepper, salt and rosemary.
Once the Hemp and Sage patties are defrosted, mash them up with a fork until the patties are well crumbled. Mix the crumbles into the pan and continue to sauté on low heat with the celery, onion and garlic mixture.
Wash Portobello mushrooms and place on baking sheet. Preheat oven to 375 °F or at 400°F for higher altitude. Drizzle caps
with olive oil making sure they are evenly coated on all sides. Stuff caps with the stuffing mixture and place on center rack of oven.
Bake stuffed mushroom caps for 12 – 15 minutes; time may need to be increased at higher altitude. Caps are finished when fork or toothpick easily slides all the way into center of mushroom.
Top with your favorite vegan cheese and rosemary for garnish.
Impress your guests, especially the ones with dietary restrictions this Thanksgiving with this delicious vegan recipe for sure to make a fantastic alternative to traditional stuffing. All Sunshine Burgers products are soy free, gluten free, non-gmo, organic and vegan.