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
- For store bought vegan sausages, I wrote an extensive list in one of my previous blogs, just in case you don’t know which ones to get
- If you prefer homemade vegan sausages, I’ve got a great recipe in another previous blog. The ingredients for this recipe are mentioned there 🙂
- 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.
10 thoughts on “Portobello Mushroom Topped with Vegan Sausage”
Great post with a new healthy recipe. I love this recipe is not only it is healthy but about the ingredients. Most of the time we can find out in our home and make it. It seems it will be very testing. One of colleague coming for dinner today who is a vegan lover, I think it will be a perfect recipe choice for her. Thanks a lot to share with us such an easy and healthy recipe.
Hello, and thanks for stopping by 🙂
Yes, this recipe is great and really tasty. I’m happy you’re making it for your colleague 🙂
Hello there, I must confess seeing this vegan meal makes me want to start a vegan diet but not yet, lol. My wife is on vegan diet and she have been persuading me that I join her in it, well i have always said no. Looking at the ingredients and process involved, I’ll love to prepare it for her as a surprise this weekend. I just hope it goes well. Is there a video I can watch to help with the process?
Hi Dane, making a video is a good idea. I should do that next time. I didn’t make a video for this post, I’m sorry, but I’ll keep it in mind for another recipe.
I’m sure your wife will love the surprise. 🙂
Hi! Portobello mushroom topped with vegan sausage sure sounds fancy, the ingredients are affordable and it has a quick preparation (thanks for sharing your experience preparing it, that it only took you around 35 minutes). Love it!
But what I like the most is that it’s a really healthy meal. And it’s super tasty! Thanks!
Hi Henry, indeed, the ingredients are very affordable and it’s pretty easy to make 🙂 Thanks for visiting my page!
Thanks for sharing this recipe. I think this is a one of its kind vegan recipe that I feel I should try out at home. I am sure the wife and kids are gonna love it and its going to be a regular in our household in no time.
I would be happy to know about other similar recipes of yours. Where can I find them?
Great that you’re making this one 🙂 I loved it, it was so delicious.
I have other recipes as well, for example, here is a post I wrote about what meals to use vegan cheese for, here’s a cheese fondue recipe, and I also wrote a blog about cold soups with recipes included 🙂 Feel free to check out my website, there are more recipes available 🙂
What a great vegan recipe – my mouth is watering right now!
I thought the instruction was really easy to follow. The only thing I would suggest to consider in the future is, since the portobello mushroom is the star of the show, I would use pictures that show case the mushroom more?
Overall, great recipe write up and II will certainly give this a try!
All the best,
Thank you for your comment and suggestion 🙂 I must admit, I do not take the best photos, but I’m learning 😉
Thanks for visiting my page!