24 small white mushrooms
3 vegetarian breakfast “sausage” patties OR 2 Boca Italian-style vegetarian
3 Tbsp. dry bread crumbs
Preheat oven to 350° Wash mushrooms and pop out stems. Roughly chop 1/2 of the stems (use remaining stems for stock.) Rub mushrooms with olive oil. Crumble breakfast patties. Add breadcrumbs, egg and 1 Tbsp. olive oil and mix well. Mound filling into mushroom cavities and place in baking pan filling side up. Bake 25 minutes, until mushrooms are cooked through and filling is browned. Serve hot.
THE MEAT EATERS OPTION
The Stuffed Mushrooms can be made with actual sausage, although I think they’re just great with the un-sausage. If you use meat sausage, I recommend the Co-op Hot Italian. Replace the un-sausage with one big or two small sausage, omit the oil in the filling, and increase the cooking time to 45 minutes.