For best results, use raw, unsalted cashews. Soaking the cashews is crucial for achieving a smooth and creamy texture. Feel free to adjust the spices to your liking. A pinch of smoked paprika or dried thyme would also be delicious. These stuffed mushrooms can be prepared ahead of time and baked just before serving. Serve immediately as an appetizer or side dish. Garnish with fresh parsley or chives, if desired.
Vegan Stuffed Mushrooms
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 40 mins
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SERVING12 People
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VIEWS10
Earthy mushrooms, generously filled with a creamy, savory cashew-based stuffing, offer a delightful umami bomb that's both comforting and surprisingly sophisticated. A perfect appetizer or light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Fiber1 g
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Protein4 g
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Saturated Fat1 g
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Sodium198 mg
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Sugar1 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak cashews in water for at least 2 hours, or preferably overnight, to soften. Drain well. (2 hours or overnight)
02
StepIn a high-speed blender, combine drained cashews with 1 cup of fresh water. Blend until completely smooth and creamy, adding 1-2 tablespoons of water at a time if needed to achieve a silky texture. (5 minutes)
03
StepPreheat oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray to prevent sticking. (5 minutes)
04
StepGently clean mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems from the mushroom caps. Finely chop the mushroom stems, discarding any tough or woody ends. (10 minutes)
05
StepHeat vegetable oil in a large skillet over medium heat. Add minced garlic and chopped mushroom stems to the skillet. Sauté until the mushrooms are tender and any excess moisture has evaporated, about 5-7 minutes. Be careful not to burn the garlic. Remove from heat and let cool slightly. (7 minutes)
06
StepIn a medium bowl, combine the cashew cream, sautéed mushroom mixture, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper. Mix thoroughly until well combined. (3 minutes)
07
StepSpoon a generous amount of the cashew filling into each mushroom cap, mounding it slightly. Arrange the filled mushroom caps on the prepared baking sheet. (10 minutes)
08
StepBake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the filling is heated through and lightly browned. (20 minutes)
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Krista Macejkovic
Jul 1, 2025These were a hit at my party! Everyone loved the creamy filling and the hint of spice.
Earl Sawayn
Jun 30, 2025Next time, I'll try using different herbs to change up the flavor profile.
Pasquale Murphy
Jun 25, 2025The cashew cream filling is so decadent! I could eat it with a spoon.
Abigail Prohaska
Jun 25, 2025I was surprised how easy these were to make. A great vegan appetizer option!
Scot Lefflersimonis
Jun 23, 2025I added some roasted red peppers to the filling, and it was delicious!