Vegan Stuffed Mushrooms

These vegan stuffed mushrooms are filled with cashew cream, finely chopped mushroom stems, and nutritional yeast.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 89 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 12 whole fresh mushrooms
• cooking spray
• 1 cup water, or more as needed
• 1 cup raw cashews
• 0.25 teaspoon ground black pepper
• 0.25 cup nutritional yeast
• 0.25 teaspoon ground cayenne pepper
• 0.25 teaspoon onion powder

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

Step 2

Soak cashews in water for 1 to 2 hours. Drain.

Step 3

Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.

Step 4

Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.

Step 5

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.

Step 6

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.

Step 7

Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.