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Vegan Stuffed Mushrooms Recipe with “Sausage,” Wild Arugula, and Pistachio
Ingredients
- 2 pounds white or crimini mushrooms, stems carefully removed and saved
- 2 links vegan Italian sausage (Field Roast or Tofurky)
- 6 cups wild arugula greens, rinsed, dried, and chopped
- 1/3 cup parsley, chopped
- ½ cup pistachios, chopped
- 2 tablespoons nutritional yeast
- 4 tablespoons olive oil
- ½ lemon, juiced
- Balsamic vinegar to taste
- Salt and pepper to taste
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