These vegan stuffed mushrooms are filled with cashew cream, finely chopped mushroom stems, and nutritional yeast.

Gallery

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
1 hr 5 mins
total:
1 hr 40 mins
Servings:
12
Yield:
12 mushrooms
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak cashews in water for 1 to 2 hours. Drain.

    Advertisement
  • Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

  • Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.

  • Heat oil in a large skillet over medium heat. Add chopped mushroom stems and garlic to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic, about 3 minutes. Set aside to cool.

  • Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture. Use a little spoon to fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared baking sheet.

  • Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.

Nutrition Facts

89 calories; protein 3.7g 7% DV; carbohydrates 5.5g 2% DV; fat 6.6g 10% DV; cholesterol 0mg; sodium 198.1mg 8% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2020
Super easy and delicious! Made A TON of creme....I only used half in the mushrooms and saved some to top pasta later this week! Read More
Advertisement