The first question that might pop up is probably: “Is making this going to take all day?” No, it is not, don’t worry. While portobello mushroom topped with vegan sausage sounds fancy enough (great to impress your dinner guests, right? 😉 ), the recipe is pretty much down to earth. The ingredients list is short and it doesn’t hurt your wallet. So, now we got that covered, let’s have some fun in the kitchen 🙂
First of all, let’s have a look at what we need.
- 6 large portobello mushrooms
- Ingredients for mushroom marinade:
- 1/2 cup grapeseed oil (or olive oil)
- half a teaspoon of salt
- a teaspoon of apple cider vinegar
- a teaspoon of garlic powder
- a teaspoon of dry cambray onion herbs
- a teaspoon of ground black pepper
- mix it all with the oil
- Large bowl for marinade
- Vegan sausages, either store bought or homemade
- Olive oil or grapeseed oil
- Salad leaves
- 2 Saladette tomatoes
- First pour marinade into bowl
- Remove the stems from the portobello mushrooms and leave the mushroom tops in the marinade
- While the mushrooms are in the marinade, prepare your vegan sausages. If you opted to buy them, then leave mushrooms in marinade for 20 minutes
- After the sausages are formed, leave them in the fridge for a few minutes, so that they can harden (skip this step if you have store bought vegan sausages)
- Take the portobello mushrooms out of the marinade and let excess oil drip off – you can also place the mushrooms on kitchen towels or baking paper which will absorb any excess oil
- Heat the mushrooms on a grill, on both sides. I heated them on a skillet, because my grill stopped working … The skillet worked just fine. I heated them for 10 minutes, 5 minutes on each side, and I added a few drops of the marinade and some grapeseed oil to prevent them from getting stuck.
- You can now start frying the sausages, according to package instructions. If you made them yourself, then you can fry them for 3-5 minutes on medium heat or until they are browned on all sides.
- Place the mushrooms on a plate. Lay a salad leaf on top of each one.
- Add a sausage and sliced tomatoes
And your portobello mushroom topped with vegan sausage is ready. It’s a tasty meal, filled with healthy protein, easy to make, and it doesn’t take a long time to prepare. I spent around 35 minutes in the kitchen, which includes the preparation of the vegan sausages.
This is a nice little dish to surprise dinner guests. You could also slice them up (the mushrooms, not your guests, OK 😉 ) and use them as canapés (there you go, I told you we can get fancy 😉 ). And if you feel like a creative burger, just heat some buns, add mustard, ketchup, and veganaise (or whatever you like), and you got yourself a delicious veggie burger.
I had these portobello mushrooms topped with vegan sausage with a dollop of Dijon mustard, which is my favorite mustard. I love the taste of it. You could also have it on toast. You can really get creative with its presentation.
I hope you liked my improvised recipe. I certainly enjoyed it. I love creating things, not only in the kitchen, but also as a writer, and sometimes I also try to make new things with old boxes or other used stuff. I’m always doing something. So, expect more improvisations from me 🙂 . If there is anything you’d like to me to try or improvise on, or if you have any questions about vegan life, food, recipes, or anything else, please let me know in the comments.