Vegan Stuffed Mushrooms with Cashew Cheese
Plump mushrooms stuffed with garlicky, herbed cashew cheese that tastes criminally good and suspiciously not vegan.
Ingredients
- 20 medium white mushrooms stems removed
- 1 cup raw cashews soaked in hot water for 15 minutes
- 2 tablespoons nutritional yeast
- 2 teaspoons lemon juice
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
- Optional: crushed red pepper flakes or smoked paprika for drama
Instructions
- Preheat your oven to 375°F because cold mushrooms are not the vibe.
- Clean mushrooms and remove stems without destroying them like your last relationship.
- Drain soaked cashews and blend with garlic, lemon juice, olive oil, nutritional yeast, salt, and pepper until creamy.
- Mix in parsley and chives – not just for looks, they actually taste good.
- Spoon cashew mixture into each mushroom like you're overachieving at a potluck.
- Line mushrooms on a baking sheet like tiny soldiers of flavor.
- Bake for 25 minutes until the tops look golden and dramatic.
- Cool slightly before serving unless burning your tongue is your thing.
- Garnish with extra herbs or spicy flakes because why not?
Notes
Nutritional Values (Per Serving: 4 mushrooms)
- Calories: 180
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin A: 12%
- Folate: 14%
- Magnesium: 10%
- Vitamin C: 8%
Tips to Enhance Flavor (Because You Deserve It)
- Add a splash of white wine to the cashew blend for that bougie finish.
- Swap white mushrooms for baby bellas if you want more drama and moisture.
- Top with vegan breadcrumbs before baking for a crispy little crunch.
- Don’t skip the herbs – they carry the entire flavor team.