Vegan Stuffed Mushrooms with Cashew Cheese
Mushrooms get a creamy, cheesy, garlicky upgrade with cashew-based filling, baked until golden and irresistible. Perfect for appetizers, snacks, or guilt-free indulgence.
Ingredients
- 12 large cremini or button mushrooms
- 1 cup raw cashews soaked for 2 hours
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- 1 tbsp olive oil
- 2 tbsp chopped parsley for garnish
Instructions
Step 1: Prep the Mushrooms
- Remove the mushroom stems and set them aside. Wipe mushrooms clean and place them on a baking sheet.
Step 2: Make the Cashew Cheese
- Blend cashews, lemon juice, nutritional yeast, garlic, salt, pepper, and paprika in a food processor until smooth.
Step 3: Fill the Mushrooms
- Spoon the cashew mixture into each mushroom cap, filling them generously.
Step 4: Bake to Perfection
- Drizzle olive oil over the mushrooms and bake at 375°F (190°C) for 20 minutes.
Step 5: Garnish and Serve
- Top with fresh parsley and serve immediately.
Notes
Nutritional Values (Per Mushroom)
- Calories: 65
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Vitamin B6: 8%
- Magnesium: 6%
- Iron: 5%
- Potassium: 10%
- Calcium: 4%
Additional Notes & Tips
- Need extra crunch? Add toasted breadcrumbs on top.
- Want more flavor? Mix in sundried tomatoes or caramelized onions.
- Leftovers? Store in the fridge for up to 3 days.
- Serving idea: Pair with a dipping sauce or eat them straight from the tray.