Portobello Sausage Recipe

Name: Portobello Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 tablespoons nama shoyu; 1 tablespoon umeboshi plum paste; 1 tablespoon apple cider vinegar; 4 cups chopped portobello mushrooms; 2 cups chopped eggplant; 1 cup almonds, soaked 8-12 hours; 1 cup pumpkin seeds, soaked 8-12 hours; 1 tablespoon coriander; 4 scallions, chopped; 1 clove garlic, minced; 1 cup parsley, coarsely chopped; Sea salt to taste; Black pepper to taste

Servings: persons

3 tablespoons olive oil
2 tablespoons nama shoyu
1 tablespoon umeboshi plum paste
1 tablespoon apple cider vinegar
4 cups chopped portobello mushrooms
2 cups chopped eggplant
1 cup almonds, soaked 8-12 hours
1 cup pumpkin seeds, soaked 8-12 hours
1 tablespoon coriander
4 scallions, chopped
1 clove garlic, minced
1 cup parsley, coarsely chopped
Sea salt to taste
Black pepper to taste

1
In a large bowl, whisk together olive oil, nama shoyu, plum paste, and apple cider vinegar.
2
Toss in mushrooms and eggplant, and allow to marinate 15-20 minutes.
3
Process almonds, pumpkin seeds, and coriander in food processor into small pieces; do not overprocess.
4
Place mixture in large bowl.
5
Process marinated mushrooms and eggplant with scallions, garlic, and parsley in food processor until chunky; add to bowl with almonds and pumpkin seeds.
6
Stir mixture until ingredients are well combined and season with salt and pepper.
7
Shape mixture in patties or balls and place on dehydrator screens.
8
Dehydrate (see Notes) 8-12 hours, until crust forms on outside.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 tablespoons nama shoyu, 1 tablespoon umeboshi plum paste, 1 tablespoon apple cider vinegar, and more.

Yes, Portobello Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portobello Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions