Simple Vegan Cashew Cream & Herb-Stuffed Mushrooms Easy & Flavorful Bites 🌰🧅
Ingredients:
12-16 large cremini or button mushrooms cleaned stems removed
For the Filling:
½ cup (60g) raw cashews soaked in hot water for 15 minutes and drained
2 tablespoons (30ml) plant-based milk or water
1 clove garlic
2 tablespoons (30g) nutritional yeast
2 tablespoons (30g) chopped fresh parsley
1 tablespoon (15g) chopped fresh chives or green onion
1 teaspoon fresh lemon juice
Salt and black pepper to taste
Optional binder: 1 tablespoon (15g) breadcrumbs
Directions:
1 Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2 Clean the mushrooms and gently twist or cut off the stems. If the caps seem wet pat them dry with a paper towel.
3 For the filling in a small blender or food processor combine the drained soaked cashews plant-based milk garlic nutritional yeast parsley chives lemon juice salt and pepper.
4 Blend until completely smooth and creamy scraping down the sides as needed. If needed add an extra teaspoon of liquid at a time.
5 Stir in breadcrumbs if using to make the filling slightly firmer.
6 Spoon the cashew cream and herb filling into each mushroom cap filling it generously.
7 Arrange the stuffed mushrooms on the prepared baking sheet.
8 Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through and slightly golden on top.
9 Serve hot.
Recipe Information: Preparation Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Calories per Serving: 150 | Number of Servings: 4 (3-4 mushrooms per serving)
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