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Butternut-Sausage Stuffed Phyllo Cups

Vegan Butternut-Sausage Stuffed Phyllo Cups

Vegan Butternut-Sausage Stuffed Phyllo Cups

Welcome to the Virtual Vegan Potluck! Step over here to the appetizers table and fill your plate… There’s plenty of food, so help yourself!

Can you believe it’s already our second VVP? I know your day is super busy, visiting the 100+ blogs that are participating this year, but if you have a moment you should totally travel back in time real quick to see what I brought last year.

Are you back? Okay good… let’s talk about stuffing: Stuffing made with roasted butternut, tasty apple-sage (vegan!) sausage, and crunchy panko crumbs. Mmmmm! These little honies were first born as stuffed mushrooms, served at my Open House party last month- and they were very popular! We’re talking skinny-blonde-girl-in-high-school popular… only nicer. Seriously, those mushrooms would never gossip about the other appetizers behind their back!

Long story (somewhat) short, they were really good, but I got to thinking that not everyone likes the ‘shrooms. My mama, for example, hates them. I’m not sure why, I think they’re really fun guys! (Hehe, get it?)

Phyllo cups, on the other hand, are universally adored, so I’ve reincarnated the delicious stuffing with a brand new, crispier look just for you, my guests at the Virtual Vegan Potluck! Enjoy 🙂

Vegan Butternut-Sausage Stuffed Phyllo Cups

Enjoy the rest of the Virtual Vegan Potluck! Use the buttons below to visit all the other blogs, or click here for a complete list.


Butternut – Sausage Stuffed Phyllo Cups (Makes 30-40 phyllo cups)

You can leave out the mushrooms if you don’t like them, just keep in mind the final result will fill fewer phyllo cups!


  • 1/2 cup finely chopped mushrooms
  • 1 small butternut squash, roasted
  • 2 Field Roast apple sage sausage links, roughly chopped
  • 1 small yellow onion, chopped
  • 1/2 teaspoon garlic
  • 1 teaspoons parsley (plus more for sprinkling)
  • 1 teaspoons rubbed sage
  • 3/4 heaping cup panko crumbs
  • 1/4 cup vegetable broth
  • 3/4 teaspoon sea salt
  • A couple grinds of black pepper
  • 40 phyllo cups


  1. Water saute the mushrooms over medium heat until soft, set aside.
  2. Scoop out 1.5 cups of the butternut squash and place in food processor with S-blade. Puree until smooth. Add the sausage and onion and run until the pieces are all tiny.
  3. In a large bowl, combine the butternut/sausage mixture with the seasoning, panko, mushrooms and veggie broth and stir until well mixed. Taste then season with S&P.
  4. Place in fridge for at least 2 hours. When you’re ready, fill the cups and place on a baking sheet. Bake at 375 for about 15 minutes, until they start to get golden and the stuffing is warm. If they need to be in there longer, I’d cover them with some foil so they don’t burn. ALTERNATIVELY– if you’re prepping these off-site for a party, you can also heat the stuffing and add it to room temperature cups. If you use a pre-made cup (like Athens) they’re already cooked and ready to go.
  5. Sprinkle with parsley if you saved some, then serve immediately- although they’re really good at room temperature too!


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{ 50 comments… add one }
  • Annie October 31, 2012, 10:04 pm

    We’re live!! Yummy apps, Barb! They’re adorable, too!

  • Reia@TheCrueltyFreeReview October 31, 2012, 10:11 pm

    I’m with your mom…shrooms just are not appetizing. I think they smell horrible. Robert thinks I’m nuts. Still, if they were chopped up enough with a lot of other ingredients I might not notice. Plus, anything served in a cute cup like this can’t be bad!

  • Sarah October 31, 2012, 10:14 pm

    Gorgeous! Love seeing what everyone dreamed up.

  • Starr October 31, 2012, 10:29 pm

    Looks delicious, and I love the Apple Sage Sausage from Field Roast.

  • Galen October 31, 2012, 11:10 pm

    Wow this looks superb… and I’m only at the beginning. I can’t imagine how many pages I’m going to have book marked at the end.

  • Cauldrons and Cupcakes October 31, 2012, 11:31 pm

    This looks amazing. I’ll have to be a bit inventive, because we can’t get the Apple Sage Sausage here, but I’m sure I’ll come up with something. Thanks for a great recipe 🙂 xx

  • emmycooks October 31, 2012, 11:35 pm

    I love this idea–I bet the texture contrast is great, and everything is cuter bite-sized. 🙂

  • Kelli October 31, 2012, 11:37 pm

    Oh, yum!
    What a great way to start our virtual meal! 🙂
    Can’t wait to make these…..

  • Susmitha - Veganosaurus October 31, 2012, 11:41 pm

    Ooooh those look scrumptious!!

    LOL @ the fun guy joke. I had to think about that a moment before getting it. Hehe

    Oh and I totally remember drooling over your blooming onion bread last year. Yum!

  • Brandi @TheHealthyFlavor.com November 1, 2012, 12:21 am

    Those look so wonderful and pretty! Want to eat one right now. Love VVP! Love all the ideas!

  • alexanderwillowharvey November 1, 2012, 1:15 am

    mmmmm those look yummy! ive found myself with an excess of squash, so definatly will give this a go!

  • Barbie November 1, 2012, 1:25 am

    Oh, man. I almost did something with phyllo and butternut squash, too! Great minds, great minds. Looks delicious :)!

  • Becky @ veghotpot November 1, 2012, 2:32 am

    These look fantastic!! I took a little dive back to last year too and I think I want to devour both recipes right now!! (and its 8am here so thats saying something lol) 🙂 ps luckily I just remembered we have to re subscribe to you now you’ve moved! I’m back in the loop 🙂 xx

  • Sophie33 November 1, 2012, 2:43 am

    MMMMMMM,..A very creative dish, I say! I love them! This was my 1st VVP & I loved it too! 🙂

    I also love the new look of your tasty & lovely blog: so different & so much better too! :)xxx

  • Pennsyltucky Veggie November 1, 2012, 2:52 am

    Savory little bites! I love the idea of using Field Roast this way!

  • Márcia Gonçalves November 1, 2012, 5:43 am

    Loved the idea of using phyllo cups, so creative! And the filling looks delicious, I love butternut squash 🙂

  • Lisa Horvath November 1, 2012, 7:00 am

    I might swap out the field roast and panko for gluten-free bread crumbs and make the stuffing for thanksgiving, looks great.

  • Vegan Gypsy November 1, 2012, 7:32 am

    These look amazing! I love butternut squash, and anything stuffed in cute little Phyllo!

  • CJ at Food Stories November 1, 2012, 7:42 am

    Just making my way through the VVP & wanted to say hey 🙂

  • Sawsan(Chef in disguise) November 1, 2012, 8:03 am

    I love phylo cups.. they are so crunchy and the perfect base for your wonderful filling

  • Liz November 1, 2012, 10:37 am

    This recipe looks amazing! I’m loving the idea of different things to stuff, mushrooms, phyllo cups, they both would be amazing I think!

  • Kristy November 1, 2012, 11:36 am

    Wow, Barb. Just wow. Wow.

  • Lolly November 1, 2012, 3:08 pm

    These look so wonderful! I will have to save this recipe for a holiday or event, otherwise I just may eat them all myself!

  • K-bobo @ Gormandize with A-dizzle & K-bobo November 1, 2012, 3:46 pm

    These look very cute and delicious! A tasty bite to start my potluck with!

  • Somer November 1, 2012, 3:51 pm

    Um, mushrooms are my favorite, but since I love phyllo cups too, you’re off the hook. Wait, you say there’s mushrooms in the phyllo cups? Radical!!!

  • Melissa November 1, 2012, 4:54 pm

    Wow, these look fantastic! I think I would eat all of them. 🙂

  • Brittany November 1, 2012, 5:32 pm

    The apple sage field roast is my all time favorite. These look amazing!

  • GiGi November 1, 2012, 6:02 pm

    My crazy boy would totaly chow down on these…he loves field roast, and I am a phyllo lovers…hey a match for sure!

  • Joyness Sparkles November 1, 2012, 6:17 pm

    Wow…the stuffing looks incredible! I cannot eat the phyllo as I need something gluten-free, but that stuffing…wow!!!

  • Vegan's Husband November 1, 2012, 7:48 pm

    Ummm, these look kind of awesome. I don’t love mushrooms, but my mom does, so I may app-bomb her with these on Thanksgiving this year, regardless of what food I’m bringing up! Thanks so much, and Happy VVP!

  • Richgail @AstigVegan November 1, 2012, 11:32 pm

    Great texture, I bet it was yummy too!

  • Liezl November 2, 2012, 12:06 am

    Wow, what a great party snack idea. I am definitely going to try these, sans the Field Roast products (not available in South Africa). Thank you for the great recipe!

  • Anne November 2, 2012, 2:19 am

    These look so crispy , delicious and good – a must try 🙂
    Thank you!

  • Alana November 2, 2012, 3:00 am

    Wow! Yum. Photos are beautiful!

  • Gabby @ the veggie nook November 2, 2012, 5:35 am

    Oh wow Barb- I can just imagine the crispy, sweet, delicious bliss that would be biting into one of these 🙂

  • Cadry November 3, 2012, 9:42 am

    Oh, I love pretty little appetizers! These look and sound delicious. They would be so much fun for a holiday gathering!

  • Veggie V! @ Veggie V's Vegan Adventure November 4, 2012, 6:35 pm

    I’ve never worked with phyllo. Fun!

  • Bex @ Vegan Sparkles November 5, 2012, 1:33 am

    YUMMMM!!! I wanna come to your parties!!

  • Heather November 5, 2012, 12:45 pm

    I Love your opening! These look so fun and easy to make – full of autumnal (:) ) goodness!

  • Nihacc November 7, 2012, 3:43 pm

    What a great and good-looking idea! Thanks for sharing 🙂

  • Connie Faivre November 30, 2012, 12:40 pm

    This recipe uses one of my all-time favorites: Field Roast’s apple/sage *sausage*. It is amazing!!!!! Cannot wait to try your recipe.

  • sharon December 21, 2013, 10:16 am


  • Marie April 18, 2015, 2:47 pm

    Love this recipe!

    • Barb April 20, 2015, 8:32 am

      I’m so glad to hear that 🙂

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