This a healthier version came out pretty good!
Vegan Stuffed Mushrooms
(makes 2 dozen mushrooms)
2 dozen baby bella mushrooms
3/4 cup vegan sausage (such as 1/3 package of Gimme Lean Ground Sausage)
3 garlic cloves
3/4 cup sun-dried tomatoes
2 slices sprouted grain bread, toasted
1 big handful fresh basil leaves
3 tbsp. olive oil
1 tsp. hot sauce
1/2 tsp. salt
1/3 cup vegan cheese (such as Daiya Mozzarella Shreds)
Preheat oven to 400 degrees. Clean the mushrooms and pop off the stems (do not throw the stems away). Spread the mushroom caps out on a sheet pan and set them aside. Cook the veggie sausage in a big saute pan over medium-high heat for about 5 minutes, until golden brown, breaking it up into small pieces with a spatula or tongs while you cook.
In a food processor, combine the cooked sausage with the garlic cloves, sun-dried tomatoes, and mushroom stems. Process for about 10 seconds or more until the mixture is ground into a coarse meal. Using the same pan you used to cook the sausage, sauté the ingredients from the food processor in 1 tablespoon of olive oil over medium heat for about 5-7 minutes, stirring frequently. Transfer the sautéed mixture into a large bowl.
Combine the toasted bread, basil, hot sauce, salt, and remaining 2 tablespoons of olive oil in the food processor and process until bread is reduced to crumbs. Add these ingredients to the sautéed mixture in the bowl and stir together. Taste the stuffing and adjust seasonings as necessary (such as more salt, hot sauce, basil, etc.).
Using clean hands, pack the stuffing mixture into the mushrooms caps, using as much of it as you can (depending on the size of your mushrooms, you may have a little leftover). Press a few shreds of vegan cheese onto the top of the mushrooms to finish.
Bake for 15 minutes. As soon as you take the mushrooms out of the oven, squeeze a few drops of lemon juice on top of each cap. Serve immediately.