appetizer · field roast · grilling · vegan

Field Roast Sausage Stuffed Boomers

BYE WEEK

Thank goodness the Brownies had a bye week, we all needed a week to recharge.

Stuffed boomers

Anyone who knows me knows of my love for the Field Roast.  Established 15 years ago in Seattle, they trace their roots back to 7th century China and a recipe used by Buddhist Monks.  It hands down beats all other vegan sausages and they also have a number of other fantastic products.

This recipe is adapted from The Barbecue Bible, an award winning book by Steven Raichlen.  Even though the book’s over 500 recipes mostly contain meat, there are several vegetable and vegetarian sections and adaptable recipes   The grilling technique chapters alone are worth a read.

This recipe is rather simple, but it will wow people.  Appetizers are an underrated part of the tailgate experience especially if you can use the grill to make something special.  This will turn heads and get your tailgate off to a great start. Enjoy!


Ingredients

  • 1 pound (or more) baby bellas or other large button mushrooms
  • 1/2 cup soy sauce or tamari (the original calls for oil, so just make sure your grill grate is oiled)
  • 1 Field Roast Chipotle Sausage
  • 4 cloves garlic, minced
  • 1/2 bunch chopped fresh parsley
  • 1/2 lemon
  • Salt and pepper to taste

Remove the stems from the boomers. I cut a little wider around the center with a paring knife to fit a little more sausage in each cap.
Cut the sausage in pieces that snuggly fit inside each cap.  This will vary depending on the size of the boomers.  
Cover the caps with garlic and parsley.  Then pour the soy sauce on the plate.  You want the boomers to the covered and have a pool on the bottom to keep them moist.  Squeeze the lemon on top and get ready to grill.

Arrange the boomers on the grill and cook for about 15-20 minutes.  Remove and serve.

Pre-grill

The final product
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