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Stuffed Mushrooms and Bruschetta

Ingredients: For the Mushrooms

8 oz. baby belle mushroom caps. Stems removed (reserve stems)

8 oz. plant based sausage (Lite Life Gimme Lean really works well)

3 Tbsp. plant based butter 

1/2 sleeve of Ritz crackers crushed (or any cracker equivalent) 

1 Tsp Bittersweet Herb Farm Zesty Garlic Seasoning

Shredded plant based Cheese 


remove stems from mushroom caps and chop into really small pieces.

In a medium sized skillet over medium high heat add butter, Bittersweet Herb Farm Zesty Garlic Seasoning, chopped stems and plant based sausage.  When fully cooked add crushed crackers.  Remove from heat.  Let cool for approximately 10 minutes.  Stuff caps and place in a baking dish.  Cook at 350 degrees for 20-25 minutes.  Remove from oven and sprinkle cheese over the top.  Return to oven for an additional 10 minutes.  Enjoy!

Ingredients For Bruschetta: 

1 Baguette sliced into 1/2 inch slices (or French Bread)

1/2 cup chopped sundried tomatoes

1/4 Cup Bittersweet Herb Farm Sundried Tomato and Olive Finishing Sauce

1 cup shredded plant based cheese


Place sliced bread onto a baking sheet lined with parchment paper.  Brush each piece with Bittersweet Herb Farm Sundried Tomato and Olive Finishing Sauce.  Top with about 1/2 tsp of chopped sundried tomatoes.  Then top with shredded cheese.  Place under broiler for approximately 4-5 minutes (until cheese is melted and light golden brown).  Enjoy!

To watch the full video click on the link below:


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