Vegan Stuffed Mushrooms with Chipotle Cranberry Sauce
24 medium crimini mushrooms
1/2 the mushroom stems
( beyond meat is vegan, if you can’t find it use impossible burger or boca burger)
10 oz (3 out of 4 pack) beyond Italian sausage meat or beyond Ground meat
1/3 cup ground gluten free crackers
1 heaping tsp. dijon mustard
1 Tbsp ketchup
1 heaping tsp sweet chili sauce
Salt & black pepper to taste
Wash mushroom and gently remove stems. Grind crackers (Mary’s Gone Crackers work well) in food processor until bread crumb texture. Add all other filling ingredients and mix until all ingredients are incorporated and smooth.
Generously fill (beyond stuffed!) each mushroom with filling using a spoon, and place in the electric skillet. Bake at 400 degrees for 15-20 minutes
Cranberry Chipotle Sauce
12oz fresh cranberries
1 cup apple cider
sprinkle of salt
1 tsp chipotle powder or 2 T. canned chipotle peppers
1/2 cup maple syrup
Place all the ingredients in 3 quart pan over medium heat.
Allow the ingredients to simmer, stirring occasionally. When the cranberries begin to pop and sizzle use a potato masher to crush the berries.
The sauce is ready to be served when it coats the back of a spoon and begins to jell.