Portobello mushrooms stuffed with vegan sausage crumbles, sundried tomato quiñoa and 'cheese' sauce made with coconut milk, Daiya® mozz & cheddar shreds.
3 large portobello mushrooms
1.5 cup cooked & seasoned vegan sausage crumbles
1.5 cup cooked quiñoa
1 cup vegan cheese sauce
1. Preheat oven to 350º.
2. Brush mushrooms with coconut or sunflower oil & bake for 10-15 min.
3. Add 1/2 cup vegan sausage crumbles to each mushroom cap, then top with quiñoa and vegan cheese sauce with sundried tomatoes.
4. Bake in 350º oven for 5-10 minutes or until golden and bubbly.