Wipe your mushrooms clean. Pull out the stems (chop and add to filling, or freeze for veggie stock.)
Add 1 tablespoon of olive oil to a medium-sized pan set over medium heat. Crumble the veggie sausage into the pan and cook for 5-6 minutes, until browned and cooked through (or according to package instructions.)
Add the last tablespoon of olive oil to the same pan along with the onion and garlic. Sauté until soft and beginning to caramelize on the edges, 3-5 minutes, stirring occasionally. (Leftover stems may be added as well.)
Add the wine to the pan and cook until it has almost evaporated. Remove from heat and season with a few big pinches of Porcini sea salt and black pepper. Set aside to cool.
Stir the GO Veggie! cream cheese alternative and the herbs together in another small bowl. Dump in the cooled veggie sausage mixture and stir until everything is well combined. (Can refrigerate this until needed, up to 24 hours).
When you’re ready, preheat the oven to 350° F. Line a baking sheet with parchment paper.
Scoop a small mound of the filling into the overturned mushroom cap; repeat until all mushrooms are full. Line up on the prepared tray.
Slide into preheated oven and bake for 20 minutes, or until golden with a tender mushroom base.
Let the mushrooms cool for 10-15 minutes before serving. This helps the filling “firm up” a bit, so that it doesn’t flow out and burn you when you take a bite.
As you plate the mushrooms, blot the bottom of each one on a paper towel, as they do release a good deal of water when cooking.
Scatter with fresh herbs for a pop of color!
Serve and Enjoy