VEGAN STUFFED MUSHROOMS
These vegan stuffed mushrooms are filled with cashew cream, finely chopped mushroom stems, and nutritional yeast.
Provided by Mackenzie Schieck
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Soak cashews in water for 1 to 2 hours. Drain.
- Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Clean mushrooms with a damp paper towel. 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 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.
- 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.
- Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 5.5 g, Fat 6.6 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 198.1 mg, Sugar 0.9 g
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Mahmoud Hassan
[email protected]I love how easy this recipe is to make. I can always find the ingredients at my local grocery store and it doesn't take long to put together.
Beauty Lev'elles
[email protected]This is a great recipe for a healthy and delicious meal. The mushrooms are packed with nutrients and the filling is full of flavor.
Hamad Awan
[email protected]These mushrooms are the perfect appetizer for a party or potluck. They're easy to make ahead of time and they always impress my guests.
Azan Bhatti
[email protected]I love the crispy breadcrumb topping on these mushrooms. It adds a nice contrast to the soft and tender filling.
Jamshaid Khalid
[email protected]This is a great recipe for a beginner cook. It's easy to follow and the results are always delicious.
Lenganji Mugala
[email protected]I'm a big fan of stuffed mushrooms, and this recipe is one of my favorites. The combination of flavors is perfect and the mushrooms are always cooked perfectly.
Mohsin Abbas
[email protected]These mushrooms are a great way to use up leftover bread. I always have a loaf of bread that's about to go stale, so I use it to make the breadcrumb topping.
Md Shahin Alom
[email protected]I love how versatile this recipe is. You can use any type of mushrooms you like and you can customize the filling to your own taste.
Heather Adams
[email protected]This is a great recipe for a quick and easy weeknight meal. I always have the ingredients on hand and it's always a crowd-pleaser.
Sk Niloy
[email protected]I made these mushrooms for a vegan Thanksgiving dinner and they were a huge success! Everyone loved them, even the meat-eaters.
Ian tv
[email protected]These stuffed mushrooms are a great way to get your kids to eat their vegetables. My kids loved them!
Ekram Yashaq
[email protected]I love the combination of flavors in these mushrooms. The sweetness of the balsamic vinegar pairs perfectly with the earthiness of the mushrooms.
atugonza adreen
[email protected]These mushrooms are the perfect appetizer for a party or potluck. They're easy to make and they always impress my guests.
Hael Encinas
[email protected]I'm not a vegan, but I'm always looking for new and healthy recipes to try. These mushrooms were a great option! They were packed with vegetables and the flavor was amazing.
Shehnoor Shehzad
[email protected]I'm a big fan of mushrooms, so I was excited to try this recipe. I was not disappointed! The mushrooms were cooked perfectly and the filling was delicious. I will definitely be making these again.
Sugon Khan
[email protected]These stuffed mushrooms are a great way to use up leftover vegetables. I had some roasted bell peppers and zucchini that I needed to use up, so I added them to the filling. They turned out great!
Klejdi Disha
[email protected]I made these mushrooms for a potluck and they were a huge success! People were raving about them and asking for the recipe. I'll definitely be making these again.
Heidy Campo
[email protected]I'm not a vegan, but I'm always looking for new and interesting vegetarian dishes to try. These mushrooms were no exception! They were packed with flavor and the texture was perfect.
Shekhar Shah
[email protected]These mushrooms were a hit at my last dinner party! Everyone loved the rich, flavorful filling and the crispy breadcrumb topping. I will definitely be making these again.