ramyaramesh3007These air fryer vegan sausage stuffed portabello mushrooms make for the perfect high protein side dish – and they’re addictive & delicious!
Looking for an easy, delicious AND high protein festive side dish or snack idea? I gotchu. Make these healthy, balanced vegan sausage stuffed portabello mushrooms in an air fryer for the perfect juicy, satiating and addictive side.
In this recipe, we used dehydrated soy chunks to recreate ‘sausage’ with a similar texture by rehydrating and breaking them apart. Then we’ll saute them in aromatics and spices for the ultimate flavorful stuffing.
You can also bake these but using an air fryer reduces cooking time and gives the mushrooms a perfect crisp while keeping the filling and mushrooms soft, flavourful and juicy.
Ingredients You Need
- vegan sausage – you can use a plant based alternative or just use dehydrated soy chunks
- big portabello mushrooms – you can use smaller ones too! But they shrink quite a bit so personally I prefer stuffing the bigger mushrooms. Keep the mushroom stems aside and chop them to include them as part of the mince.
- olive oil – for air frying
- aromatics – green chili, ginger-garlic paste
- ground spices – garam masala, chili powder, cumin, coriander, turmeric, black pepper
- seasonings – light soy sauce
- lemon juice
- vegetables – chopped bell peppers
- garnish – chopped cilantro or mint leaves
Allium free substitutions: Omit garlic paste and substitute with asafoetida (hing).
Gluten free substitutions: Ensure soy sauce and asafoetida (hing) are gluten free.
Sausage Stuffed Portabello Mushrooms
Ingredients
- 12 portabello mushrooms
- drizzle olive oil
- 1.5 cups dried soy chunks / TVP
- 1 green chili
- 1 tsp ginger-garlic paste
- 1 tbsp garam masala
- 1/2 tbsp chili powder
- 1 tsp cumin
- 1 tsp coriander powder
- 1/4 tsp turmeric
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp gluten free soy sauce
- squeeze lime
- corn starch slurry (1 tsp corn starch + 1/4 cup water)
- 1 cup chopped tricolor bell peppers 1/3 of each bell pepper
- mint leaves for garnish
Instructions
- Rehydrate soy chunks in hot water for about 10 minutes and drain the excess water.
- Remove stems from mushrooms and chop them finely. Chop tri colored bell peppers and green chili finely.
- Add oil to a pan. Add green chili and ginger-garlic paste – Saute until aromatic.
- Add mushroom stems, bell peppers and all ground spices. Saute until spices are cooked – this will take about 5 minutes.
- Add soy sauce, a squeeze of lime and corn starch slurry. Mix well.
- Stuff the filling into the mushrooms and air fry for about 5-8 minutes until mushrooms are cooked. Top with chopped coriander or mint. Enjoy!