5 slices of Lightlife® Smart Bacon®, cooked and crumbled
1/2 cup raw wild rice
2 cups water
1/4 cup butter
2 Tbsp. chopped onion
1/3 cup all-purpose flour
3 cups vegetable broth/stock
1/2 cup shredded carrot
1/4 cup sliced almonds
1/4 tsp. freshly cracked pepper
1 cup fat-free half-and-half
chopped fresh parsley (optional)
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
Arrange the mushroom caps, top down, on the baking sheet. Coat the mushrooms with cooking spray. Bake until they are softened but still resist in the center when pierced with a knife, about 15 minutes. Set the mushrooms aside. Leave the oven on and leave the baking sheet so it can be reused.
Heat 1 tablespoon of the oil in a skillet over medium-high heat. Sauté the Gimme Lean® Sausage meat until it is separated and resembles cooked loose sausage, about 4 minutes, using a wooden spoon to break it up. Transfer the cooked Gimme Lean® to a bowl, and set aside.
Heat the remaining 1 tablespoon of oil in the skillet. Sauté onion, peppers and garlic until they are soft, about 6 minutes. Remove the pan from the heat. Mix in the cooked Gimme Lean®, bread crumbs, parsley and salt.
Form 1 tablespoon of the filling into a ball. Place it into a mushroom cap, pressing it firmly into the mushroom. It should be generously mounded. Repeat, filling all the mushrooms. Arrange the stuffed mushrooms on the baking sheet.
Bake the stuffed mushrooms until the filling is lightly browned on top, about 12 minutes. Just before serving, squeeze a bit of lemon juice on the mushrooms, if desired. Serve hot or warm.
These mushrooms freeze well, wrapped in foil packets. To serve, unwrap and reheat in a 350°F oven until the mushrooms are heated through.
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