Vegan Stuffed Mushrooms

These vegan stuffed mushrooms are filled with cashew cream, finely chopped mushroom stems, and nutritional yeast.

Step: 1

Soak cashews in water for 1 to 2 hours. Drain.

Step: 2

Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.

Step: 3

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

Step: 4

Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.

Step: 5

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.

Step: 6

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.

Step: 7

Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.

Per Serving: 89 calories; protein 3.7g; carbohydrates 5.5g; fat 6.6g; sodium 198.1mg.

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