Vegan Sausage-Stuffed Mushrooms
and green beans / mashed potatoes
We wanted a classic, 'meat' (we use meaty roasted portobellos and plant-based sausage here) and potatoes option which will feel celebratory any cozy night of the week or work well if you want to enjoy it on New Year's Eve.
Smarts: Horseradish has a strong flavor that some people love to pile on and others enjoy in smaller portions. Taste and adjust the sauce as you go to make sure you find the right balance for your tastes.
Ingredients
- Potatoes, russet - 1 1/2 lbs , peeled and cubed
- Sour cream - 3 Tbsp (sub plain or Greek yogurt)
- Butter - 3 Tbsp
- Sour cream - 1/2 cup
- Mayonnaise - 2 Tbsp
- Horseradish - 1 to 2 Tbsp , drained well, adjust to taste
- Vinegar, apple cider - 1 tsp
- Oil, cooking - 1 Tbsp
- Sausage, any vegan / vegetarian style - 12 oz (use a loose / ground variety or roughly chop before cooking)
- Cheese, any shredded - 6 oz
- Mushrooms, portobello - 8 , stems removed, gills scraped
- Foil - for baking
- Green beans - 1 lb , trimmed
- Thyme, fresh leaves - 1 tsp
- Oil, olive - 2 Tbsp
Prep
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Green beans / Thyme - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make horseradish sauce - Whisk together sour cream (portion for mushrooms), mayonnaise, horseradish, and vinegar. (Can be done up to 5 days ahead)
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Prepare mushroom filling - In a large skillet, heat cooking oil over medium heat. Add vegan sausage and saute, breaking it apart until cooked through and starting to brown in spots, 5 to 7 minutes. Transfer the sausage to a bowl and let it cool slightly. Season it with some salt and pepper, if needed. Stir in cheese. (Can be done up to 4 days ahead)
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Mushrooms - Remove and discard stems. Scrape out gills. (Can be done up to 2 days ahead)
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Potatoes - Peel and cube potatoes. If prepping ahead, transfer to a saucepan with water to prevent browning.
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Make
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Heat oven to 425F / 218C. Move one oven rack to the upper third and one to the lower third of the oven.
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Place potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover and bring to a boil.
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While potatoes are coming to a simmer, spread green beans out on a sheet pan. Toss with olive oil and thyme leaves. Season with some salt. Roast on the lower rack of the oven, shaking the pan halfway through cooking, until the green beans are tender, ~15 minutes.
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Line a second sheet pan with foil. Add the mushrooms, cap side down (or stem-side up, even though the stems are gone). Drizzle the mushrooms with some olive oil and season lighly with some salt. Fill portobellos with vegan sausage mixture. Bake until mushrooms are tender and the cheese is melted, 12 to 18 minutes (depending on size).
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Return to the potatoes and remove the lid. Simmer, uncovered, until the potatoes can be easily pierced with a fork, ~15 minutes.
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Drain the potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes).
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Use a masher to mash potatoes with sour cream (portion for potatoes), butter, and some salt.
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Serve mushrooms with horseradish sauce on top. Enjoy with mashed potatoes and green beans on the side.
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