{"id":3044,"date":"2019-02-16T18:16:28","date_gmt":"2019-02-16T18:16:28","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=3044"},"modified":"2019-06-18T16:39:18","modified_gmt":"2019-06-18T16:39:18","slug":"cashew-stuffed-mushroom-caps","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/cashew-stuffed-mushroom-caps\/","title":{"rendered":"Cashew Stuffed Mushroom Caps"},"content":{"rendered":"
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Cashew Stuffed Mushroom Caps<\/div>\t
2019-04-08 13:30:26<\/div>\t\t
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!<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
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Ingredients<\/div>\t\t\t
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  1. 1 cup raw cashews<\/li>\t\t\t\t
  2. 1 small onion, minced<\/li>\t\t\t\t
  3. 1 stalk celery, minced<\/li>\t\t\t\t
  4. 1 cup water, or more as needed<\/li>\t\t\t\t
  5. 12 whole fresh mushrooms<\/li>\t\t\t\t
  6. 1 tablespoon olive oil<\/li>\t\t\t\t
  7. 1 tablespoon garlic, minced<\/li>\t\t\t\t
  8. 1 tablespoon chopped fresh parsley<\/li>\t\t\t\t
  9. 1\/4 cup nutritional yeast<\/li>\t\t\t\t
  10. 1\/4 cups bread crumbs<\/li>\t\t\t\t
  11. 1\/4 teaspoon ground black pepper<\/li>\t\t\t\t
  12. 1\/2 teaspoon Spike or your favourite seasoning<\/li>\t\t\t\t
  13. Salt and pepper to taste<\/li>\t\t\t\t
  14. Parsley leaves for garnish<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Preheat the oven to 350 degrees<\/li>\t\t\t\t
    2. Soak cashews in water for at least 1 hour and drain.<\/li>\t\t\t\t
    3. Blend cashews with 1 cup water until creamy.<\/li>\t\t\t\t
    4. Add more water a tablespoon at a time if needed.<\/li>\t\t\t\t
    5. Brush dirt from mushrooms. Carefully break off stems and reserve the caps.<\/li>\t\t\t\t
    6. Chop stems very finely, discarding tough ends.<\/li>\t\t\t\t
    7. Heat oil in a large skillet over medium heat. Add onions, celery, chopped mushroom stems and garlic to the skillet.<\/li>\t\t\t\t
    8. Saut\u00e9 until onions are translucent, taking care not to burn garlic, about 2 minutes.<\/li>\t\t\t\t
    9. Add chopped parsley and cook for about a minute more.<\/li>\t\t\t\t
    10. Set aside to cool.<\/li>\t\t\t\t
    11. Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture.<\/li>\t\t\t\t
    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.<\/li>\t\t\t\t
    13. Bake until mushrooms are piping hot and liquid starts to form under the caps,<\/li>\t\t\t\t
    14. about 20 minutes.<\/li>\t\t\t\t
    15. Enjoy!<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      Sweet Vegan Living https:\/\/sweetvegan.net\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

      I’ve made these tasty vegan mushroom caps for many a party, from casual birthdays to suit and tie Oscar nights, and they’ve always been a bit hit!<\/p>\n","protected":false},"author":1,"featured_media":3045,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[12,1],"tags":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/3044"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=3044"}],"version-history":[{"count":1,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/3044\/revisions"}],"predecessor-version":[{"id":3046,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/3044\/revisions\/3046"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/3045"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=3044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=3044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=3044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}