Sundried Tomato Quiñoa Stuffed Mushrooms

Portobello mushrooms stuffed with vegan sausage crumbles, sundried tomato quiñoa and 'cheese' sauce made with coconut milk, Daiya® mozz & cheddar shreds.


3 large portobello mushrooms

1.5 cup cooked & seasoned vegan sausage crumbles

1.5 cup cooked quiñoa

1 cup vegan cheese sauce


1. Preheat oven to 350º.

2. Brush mushrooms with coconut or sunflower oil & bake for 10-15 min.

3. Add 1/2 cup vegan sausage crumbles to each mushroom cap, then top with quiñoa and vegan cheese sauce with sundried tomatoes.

4. Bake in 350º oven for 5-10 minutes or until golden and bubbly.

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