Cashew Stuffed Mushrooms Recipe

Yield: 16–20 stuffed mushrooms

Active Time: 25 minutes

Total Time: 55 minutes

We love teaching guests how to make this appetizer in our hands-on cooking demo, and they are always impressed by how versatile cashew cream can be. This recipe works best using raw cashews, as they are sweeter and easier to blend. Nutritional yeast is a tasty vegan condiment that’s rich in B vitamins and adds a cheesy, nutty flavor without using any dairy.

Ingredients

Cashew Cream

• 1 cup raw cashews, soaked in water overnight and drained

• ¼ cup water

• ¼ cup nutritional yeast (generally found in the specialty or bulk sections of the grocery store)

• 2 tablespoons fresh lemon juice

• 2 garlic cloves, peeled

• 2 tablespoons white wine or apple cider vinegar

• 1 tablespoon Dijon mustard

• Sea salt, to taste

Stuffed Mushrooms

• ¼ cup kosher salt

• 16 cremini mushrooms, de-stemmed

• Extra-virgin olive oil

• 1 cup Cashew Cream

• Smoked paprika, for garnish

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

2. Prepare the cashew cream: Add the soaked cashews, water, nutritional yeast, lemon juice, garlic, vinegar, Dijon mustard, and a pinch of sea salt to a blender or Vitamix®. Blend until completely smooth and creamy, adding more water as needed. Season with additional salt to taste and set aside.

   Tip: The longer you blend, the smoother the cream will become.

3. Brine the mushrooms: Dissolve the kosher salt in 1 quart of water. Submerge the de-stemmed mushrooms in the brine and let sit for 20 minutes.

4. Remove, pat dry thoroughly, and place on the prepared baking sheet.

5. Assemble and bake: Drizzle a small amount of olive oil into each mushroom cavity and rub to coat.

6. Transfer the cashew cream to a piping bag and fill each mushroom generously.

7. Roast for about 10 minutes, until warmed through.

8. Remove from the oven and garnish with smoked paprika before serving.

9. Enjoy!