Beyond Stuffed Mushrooms

Ah, here we are again. Another day and another night of our Tokyo Diner love fest. Just in case you’re still thinking about whether or not this idea is for you and your family, consider how much easier it’ll make trips to the grocery store, especially when you need to limit your time out of the house more than ever.

It’s simple, you add the staples to your evergreen list, things like onions and garlic, bell peppers, carrots, broccoli…whatever your favorite things to eat are. Make sure you get what you want and then get what’s available, get what’s local and seasonal and then work with what you have.

For this night, I gave my husband one directive: stuffed mushrooms. He could add whatever he wanted, season using whatever flavors struck his fancy and Beyond Stuffed Mushrooms is what he came up with.

There was a half a kilogram package of brown and white extra large mushrooms in the fridge that inspired my request and he cleaned them, tossed them in oil, herbs and spices before popping them in the oven. It can take anywhere from 20 to 45 minutes, depending on your stove and the size of the mushrooms.

In the meantime, saute the mushroom stems, onion, bell pepper and garlic until it’s how you like it. But the beyond part of the equation is that there is a small disc of Beyond Sausage between the mushroom and the vegetables. He sliced 2 Beyond sausages and pressed them into the mushroom with this thumb, allowing them to cook with the remaining liquid from the mushrooms and the residual oil from the sauteed veggies.

Pop them back in the oven for another 15 minutes, just to get everything blended perfectly. Feel free to add your favorite brand of vegan cheese if you like, but he knows I have a love-hate relationship with most vegan cheese so he left if off. (Isn’t he wonderful? :P)

This is the perfect recipe for enjoy a serving of baked fries, you know if you have a slight potato addiction like I do.

This was a delicious meal that was fairly satisfying but meals like this always remind me why I prefer a plant based diet, because it fills you up with the fewest calories possible, allowing you to splurge on flavor.

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