These delicious stuffed mushrooms are packed with flavorful, plant-based ingredients that make for a perfect appetizer or snack. Easy to prepare and full of wholesome goodness, they’re sure to impress both vegans and non-vegans alike.
Start by soaking your 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 easily. Meanwhile, preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
Wipe the mushrooms clean with a damp paper towel. Carefully twist off the stems and set the caps aside. Chop the stems finely, discarding any tough ends. Heat some oil in a skillet over medium heat, then add the chopped stems and garlic. Cook for about three minutes, stirring until all the moisture is gone but the garlic hasn’t browned. Let this mixture cool a bit.
Once cooled, mix the cashew cream with the mushroom stems, nutritional yeast, salt, black pepper, onion powder, and a pinch of cayenne pepper. Spoon a generous amount of this filling into each mushroom cap and place them on your prepared baking sheet.
Pop the mushrooms in the oven and bake for around 20 minutes, until they’re hot and juicy with a little liquid starting to pool underneath. Enjoy!
- Choose large, firm mushrooms for the best stuffing surface.
- Avoid washing mushrooms under water; instead, wipe them with a damp cloth to keep them from getting soggy.
- Cook the filling ingredients separately before stuffing to enhance flavors and reduce moisture.
These mushrooms are packed with flavor and nutrients while being completely plant-based. They make a great appetizer or side dish that everyone can enjoy. The combination of savory filling and tender mushroom caps is satisfying and comforting.
Serve warm as a starter at dinner parties or alongside a fresh green salad for a light meal. They also pair well with roasted vegetables or grain bowls for a fuller plate. Garnish with fresh herbs to add color and brightness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain texture. For longer storage, freeze stuffed mushrooms on a baking sheet before transferring to a freezer bag, then reheat thoroughly before serving.
