Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Kitchen Advice
- Use fresh, firm mushrooms for the best texture and to hold the stuffing well.
- Don’t overcrowd the pan when cooking mushrooms to ensure they brown nicely instead of steaming.
- Let the stuffed mushrooms rest for a few minutes after baking to help the filling set.
Ingredients 0/11
Why You'll Love This Recipe
Step 1
Soak the cashews in water for about an hour or two, then drain them. Blend the cashews with a cup of water until you get a smooth, creamy texture—add a little more water if it’s too thick to blend nicely. Meanwhile, preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
Step 2
Wipe the mushrooms clean with a damp paper towel, then gently twist off the stems and keep the caps for later. Chop the stems finely, tossing out any tough bits. Heat some oil in a skillet over medium heat, then sauté the chopped stems and garlic until the moisture evaporates—be careful not to burn the garlic—this should take about 3 minutes. Let this mixture cool down a bit.
Step 3
Once cooled, stir in the cashew cream, nutritional yeast, salt, pepper, onion powder, and a pinch of cayenne into the mushroom stem mix. Spoon a generous amount of this filling into each mushroom cap, then place them on the baking sheet. Pop them in the oven and bake until they’re hot and juicy, about 20 minutes. Enjoy!
