Go Back
Print Recipe

Sausage Stuffed Portabello Mushrooms

These air fryer vegan sausage stuffed portabello mushrooms make for the perfect high protein side dish – and they’re addictive & delicious!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian, Western
Keyword: christmas, mushroom recipes

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!