Ingredients: For the Mushrooms
8 oz. baby belle mushroom caps. Stems removed (reserve stems)
8 oz. plant-based sausage (Lite Life Gimme Lean works well)
3 Tbsp. plant-based butter
1/2 sleeve of Ritz crackers crushed (or any cracker equivalent)
Shredded plant-based cheese
remove stems from mushroom caps and chop them into really small pieces.
Add butter, Bittersweet Herb Farm Zesty Garlic Seasoning, chopped stems, and plant-based sausage in a medium-sized skillet over medium-high heat. 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 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: