Due to circumstances beyond our control glass containers may vary in shape. Size will be the same. Sorry for the inconvenience.

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 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 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

1/4 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:


Leave a comment

Please note, comments must be approved before they are published