No, seriously. These are the best dairy-free stuffed mushrooms around! A quick browning in a skillet then mix with vegan cream cheese and pop them in the oven. Fast, tasty, and sure to please everyone at your next party!
Preheat oven to 375° and line a rimmed baking sheet with parchment paper. Place an oven-safe baking rack on top of the parchment paper. Baking the mushrooms elevated allows the juices from the mushrooms to drip away and not make the mushrooms soggy.
Next, snap off the stems of the mushrooms and wipe the caps with a damp paper towel to remove any dirt. Avoid rinsing the mushrooms unless you have time to let them dry completely. Too much moisture will make the mushrooms soggy when cooked.
Heat a medium-sized cast-iron skillet over medium heat. Add the olive oil and sausage and cook completely. Break the sausage into very small pieces with a wooden spoon as it cooks.
In a mixing bowl, add garlic powder, onion powder, sea salt, black pepper, and cream cheese (Miyoko's, Kite Hill, and Daiya). When the sausage is cooked, pour in the bowl and stir to completely combine. No need to drain the sausage. Taste the sausage mixture and add additional salt and pepper as needed.
Using a small spoon, generously fill each mushroom cap with the sausage mixture. Be sure to round the top. Vegan cream cheese does not run when heated so the sausage will stay heaped on top of the mushroom.
Place stuffed mushrooms on wire racks and bake for 20 minutes or until mushroom caps are softened. Top with minced green onion, parsley, or even hot sauce! Enjoy!