Cashew Stuffed Mushroom Caps
I've made these tasty mushrooms for many parties, from casual birthdays, to suit and tie Oscar nights, and they're always a big hit!
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- 1 cup raw cashews
- 1 small onion, minced
- 1 stalk celery, minced
- 1 cup water, or more as needed
- 12 whole fresh mushrooms
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/4 cup nutritional yeast
- 1/4 cups bread crumbs
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Spike or your favourite seasoning
- Salt and pepper to taste
- Parsley leaves for garnish
- Preheat the oven to 350 degrees
- Soak cashews in water for at least 1 hour and drain.
- Blend cashews with 1 cup water until creamy.
- Add more water a tablespoon at a time if needed.
- Brush dirt from mushrooms. Carefully break off stems and reserve the caps.
- Chop stems very finely, discarding tough ends.
- Heat oil in a large skillet over medium heat. Add onions, celery, chopped mushroom stems and garlic to the skillet.
- Sauté until onions are translucent, taking care not to burn garlic, about 2 minutes.
- Add chopped parsley and cook for about a minute more.
- Set aside to cool.
- Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture.
- Spoon filling into each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on a lightly oiled or non-stick baking sheet.
- Bake until mushrooms are piping hot and liquid starts to form under the caps,
- about 20 minutes.
Sweet Vegan https://sweetvegan.net/