Elegant Cashew & Herb Stuffed Mushrooms
These elegant cashew and herb stuffed mushrooms are a perfect appetizer or side dish, featuring savory herbs and a creamy cashew filling baked to perfection.
Equipment
- Oven
- Baking Sheet
- Skillet
- Food Processor
- Bowl
Ingredients
Mushroom Caps
- 24 medium cremini mushrooms
- 1 tbsp olive oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
Cashew Filling
- 1/2 cup raw cashews soaked in hot water for 30 minutes, then drained
- 2 tbsp nutritional yeast
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh thyme, chopped
- 1 tbsp lemon juice
- Salt and freshly ground black pepper to taste
- Paprika for garnish (optional)
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a baking sheet.
- Wipe mushrooms clean, remove stems, and finely chop the stems. Set mushroom caps aside.
Sauté the Filling Base
- Heat olive oil in a skillet, then sauté chopped mushroom stems and onion for 5-7 minutes. Add minced garlic and cook for one more minute until fragrant, then remove from heat and cool.
- In a food processor, combine soaked cashews, nutritional yeast, parsley, chives, thyme, and lemon juice; pulse until a creamy paste forms.
- Transfer the cashew mixture to a bowl, mix in the sautéed mushroom and onion mixture, and season with salt and pepper to taste.
Stuff and Bake
- Fill each mushroom cap with the cashew and herb mixture.
- Arrange stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes until tender and golden.
- Optionally, sprinkle with paprika before serving while warm.
Notes
Ensure cashews are well-drained after soaking for the best texture. These stuffed mushrooms are delicious as an appetizer or a light meal. For extra flavor, a pinch of smoked paprika can also be used.