Appetizers/ Miscellaneous

Cashew Stuffed Mushroom Caps

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. 1 cup raw cashews
  2. 1 small onion, minced
  3. 1 stalk celery, minced
  4. 1 cup water, or more as needed
  5. 12 whole fresh mushrooms
  6. 1 tablespoon olive oil
  7. 1 tablespoon garlic, minced
  8. 1 tablespoon chopped fresh parsley
  9. 1/4 cup nutritional yeast
  10. 1/4 cups bread crumbs
  11. 1/4 teaspoon ground black pepper
  12. 1/2 teaspoon Spike or your favourite seasoning
  13. Salt and pepper to taste
  14. Parsley leaves for garnish
  1. Preheat the oven to 350 degrees
  2. Soak cashews in water for at least 1 hour and drain.
  3. Blend cashews with 1 cup water until creamy.
  4. Add more water a tablespoon at a time if needed.
  5. Brush dirt from mushrooms. Carefully break off stems and reserve the caps.
  6. Chop stems very finely, discarding tough ends.
  7. Heat oil in a large skillet over medium heat. Add onions, celery, chopped mushroom stems and garlic to the skillet.
  8. Sauté until onions are translucent, taking care not to burn garlic, about 2 minutes.
  9. Add chopped parsley and cook for about a minute more.
  10. Set aside to cool.
  11. Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture.
  12. 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.
  13. Bake until mushrooms are piping hot and liquid starts to form under the caps,
  14. about 20 minutes.
  15. Enjoy!
Sweet Vegan

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