Mushroom and brie sausages

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Anyway. Vegetarian mushroom and brie sausages… are you convinced yet? Perhaps if I say it again with more full stops (I sure do like my full stops). Chewy, meaty mushroom sausages. with. brie. Brie that melts into little pockets of crispy, cheesy goodness. Ugh! I can’t even take it, it’s too good.

Mushroom and brie sausages

By the way, I’m completely aware that these veggie sausages are hardly the most attractive things in the world (I won’t say what I think they look like but I’m sure you’re thinking it too… hmm, a bit of a gross mental image for a food blog?). However, they tasted amazing, and smothering them in ketchup and yellow mustard sort of helps, so I thought you’d appreciate seeing them anyway. Plus, although the uncooked mixture is a lot wetter than a usual veggie burger-type mix, the breadcrumbs and egg bake up nice and firm to give them a gorgeous, solid texture, which I think is often lacking from meat-free food.

Mushroom and brie sausages

Oh also, do you see that coleslaw in the background? I’ll be sharing that recipe next time. It has a secret ingredient (cue some sort of exciting music) and tastes like summer on a plate (or, in a ramekin, if you’re going to be picky). Make sure you check it out.

Mushroom and brie sausages
Recipe Type: Main meal
Author: Becca @ Amuse Your Bouche
Prep time:
Cook time:
Total time:
Serves: 2-4
  • 1tbsp oil (or a little 1 calorie spray oil)
  • 150g mushrooms, finely diced
  • 3 cloves roasted garlic (see below), or 2 cloves raw garlic, minced
  • 1 slice white bread
  • 3tbsp fresh parsley
  • 100g brie, diced
  • Salt
  • Black pepper
  • 1 egg, lightly beaten
  1. Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  2. Heat the oil in a pan, and cook the diced mushrooms and garlic over a medium heat for 5-10 minutes, until the mushrooms have released their liquid and cooked down significantly. Turn off the heat and leave to cool for a few minutes.
  3. In a food processor, blitz the slice of bread with the parsley to form crumbs.
  4. Combine the breadcrumbs with the cooled mushrooms, diced brie and plenty of seasoning. Add the egg, and mix well. Form the mixture into 4 sausage shapes and lay on a lightly greased baking tray. The mixture will probably be quite wet and won’t stick together very well, so you might find it easier to form the sausage shapes directly onto the tray (this is what I did).
  5. Bake for 20-25 minutes, until firm and golden brown.

Click to find out how to make roasted garlic.

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  1. All I can say i “WOW”. Made these last night and they were amazing. Normally if a recipe is complicated, no matter how good it is, I may not make it again. Yeah, it was a chore dicing up that Brie. But, it was worth it and I will definitely make it again. Next time I’m going to make it into sausage patties to have with fried eggs.

  2. No matter how these funny little things look, I bet they taste in. cred. i. ble. (love those fullstops!) I can’t imagine anything more delectable than bree and mushroom all rolled into a sausage.

  3. I’m not even a vegetarian and I think I’d choose these over regular sausages! This recipe sounds amazing and I can’t wait to try it. Thanks for sharing!


  4. I know you said they were unattractive, but my head is saying “it’s got brie in it” and so my belly agrees and starts to rumble. I actually tend to prefer vegetarian sausages most of the time. Cheers for the recipe, can’t wait for the coleslaw.

  5. They do look kind of ugly, I might try them as burger patties – but they may look a bit like cow paddies then. I’m sold on the ketchup and mustard combo though. I ate a plain old store bought veggie sausage yesterday with hot English mustard, ketchup and fried balsamic onions and it was seriously awesome. Vegetarians tend to be a bit deprived of mustard and ketchup vehicles.