These vegan stuffed mushrooms are filled with cashew cream, finely chopped mushroom stems, and nutritional yeast.
Ingredients
- raw cashews: 1 cup
- water: 1 cup (or more if needed)
- whole fresh mushrooms: 12 piece
- cooking spray:
- vegetable oil: 1 Tbsp
- garlic: 1 Tbsp (minced)
- nutritional yeast: 0.25 cup
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- onion powder: 0.25 tsp
- ground cayenne pepper: 0.25 tsp
Metric Conversion
Stages of cooking
-
Soak cashews in water for 1 to 2 hours. Drain.
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Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.
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Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
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Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.
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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.
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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.
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Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.
