Stuffed Mushrooms



  • 1 lb. Large white Mushrooms (medium size)
  • 1 Tbsp Olive Oil
  • 1 stalk Celery, diced small
  • ½ cup Heritage Health Food Sausage Crumblers
  • 1 medium Zucchini, diced small
  • 1 medium Carrot, diced small
  • 1 ½ bread crumbs
  • 1 tsp dried basil
  • 2/3 cup water


  • ½ cup + 1 tbsp water
  • 1 tsp Bragg Liquid Aminos
  • 2 tsp cornstarch
  • ¼ tsp onion powder
  • ¼ tsp garlic powder



  1. Remove stems from mushrooms and chop stems finely. Reserve the caps for later.
  2. Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems, celery, Sausage Crumblers, zucchini and carrot and cook 3-4 minutes. Stir occasionally.
  3. While vegetables are steaming, combine all glaze ingredients in a small saucepan and whisk to mix thoroughly. Cook glaze over medium-high heat until thickened. Set aside.
  4. Stir the bread crumbs and chopped basil into the vegetable mixture. Add salt to taste and mix thoroughly.
  5. Spoon the mixture into the mushroom caps. Pour the glaze into a shallow baking dish and coat the bottom. Place the mushrooms in the dish on top of the glaze.
  6. Bake in preheated oven at 425 degrees until heated through, for about 20 minutes.


(Makes 8 servings)