Categories: entree, tried, vegan

Ingredients

• Portabello caps
• Finely diced white onions
• Earth Balance
• Seasoned soy sausage (Smartlife)
• Bread crumbs

Directions

1. Remove and reserve the stems and gills from the portabellos.

2. Dice stems and place in a bowl along with the gills.

3. Sautee diced onions in margarine.

4. Lightly brown and crumble the ground sausage in the skillet with the onions. I had to add more margarine as there’s no oil in the “sausage.”

5. Add the mushroom pieces to the skillet.

6. Mix all in the pan, then add a small amount of bread crumbs to act as a binding agent. (Add margarine whenever too dry.)

7. Place portabellos in a baking pan or casserole dish with margarine.

8. Fill the caps with the stuffing you’ve made above.

9. Add a little water to help the mushrooms cook & cover with lid or aluminum foil.

10. Back at convenient temperature until caps are tender.

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