Cajun Stuffed Italian Mushrooms

This recipe was developed by Chef Jose Gonzalez at the University of St. Thomas during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 5
Serving size: 2 mushrooms

Ingredients

¼ Cup Cooking oil
1 Teaspoon Salt
1 Teaspoon Black pepper
10 Large button mushrooms
2 Tofurky Italian sausages, chopped
1 Tablespoon Italian seasoning
1 Teaspoon Paprika
1 Teaspoon Fennel seed
2 Tablespoons JUST eggs
½ Cup Non-dairy milk
Chives, sliced, garnish

Cajun sauce
2 Cups Non-dairy milk
4 Ounces Tofurky chorizo crumbles
1/4 Cup Cornstarch
1/2 Cup Water

Preparation

1. Take the stem off the mushrooms, toss them in oil and season liberally with salt and pepper. Lay them on a sheet pan and roast in an 350F convection oven for 8 minutes. Let cool.
2. Rough chop the Italian sausage. Measure out the rest of the ingredients then add them, along with the sausage, to the food processor. Mix thoroughly, the result should be a mixture that hold its shape when rolled into a ball.
3. Form the mixture into 1oz balls and gently press them into the mushrooms. Once you have all the mushrooms stuffed, lay them on a sheet pan and cook the mushrooms for 20 minutes in an 350F convection oven.
4. Meanwhile, add non-dairy milk and Tofurky chorizo to a saucepan and slowly start to heat. Let simmer for 20 minutes. Thicken sauce with cornstarch slurry and season with salt and pepper to taste.
5. Serve the stuffed mushrooms with the Cajun sauce drizzled over the top. Garnish with chives.