Vegan Stuffed Mushroom

1 Cook/brown the sausage and set aside
2 Wash and take out stems of all mushrooms. Finely chop mushroom stems and set aside.
3 Chop shallot and garlic finely
4 Saute shallot, garlic, tamari and balsamic for 2-3 minutes until fragrant and translucent. Add in chopped mushroom stems and sauté for another 5 minutes until stems are soft
5 Add in chopped spinach and stir until spinach is wilted.
6 In a separate bowl add in the cooked sausage (crumbled) and sour cream and stir to combine
7 Let the sautéd veggies cool for about 10-15 minutes until adding it into the yogurt mixture
8 Once all ingredients are incorporated spoon about a tablespoon of mixture into each mushroom cap and place in a 9×13 baking dish
9 After all the mushroom are fill bake for about 20 minutes in a 350 degree oven
10 Once the mushroom come out of the oven top with parmesan cheese and place in the oven for a couple minutes for the cheese to melt. Then they are ready to serve!