Cashew Stuffed Mushrooms
Delight your taste buds with these irresistible Cashew Stuffed Mushrooms—a savory, plant-based appetizer that’s both creamy and indulgent yet packed with wholesome ingredients. Juicy button mushroom caps are filled with a velvety, garlic-infused cashew paste, blended with fresh parsley, lemon juice, and a touch of nutritional yeast for a cheesy, umami-rich kick. Topped with crispy breadcrumbs and baked to perfection, these stuffed mushrooms are a golden, bite-sized treat that’s perfect for parties, holiday gatherings, or as a satisfying snack. With a prep time of just 25 minutes and an easy-to-follow process, this vegan recipe combines luscious flavor with elegant presentation, offering a crowd-pleasing dish that’s dairy-free, gluten-optional, and bursting with plant-powered goodness.
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Recipe Information
Ingredients
- 18 pieces Button mushrooms
- 1 cup Raw cashews
- 2 pieces Garlic cloves
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Breadcrumbs
- 0.25 cup Water
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the button mushrooms with a damp cloth, and gently remove the stems. Set the mushroom caps aside and finely chop the stems.
Soak the cashews in hot water for 10 minutes and then drain them.
In a food processor, combine the soaked cashews, chopped mushroom stems, garlic cloves, parsley, lemon juice, olive oil, nutritional yeast, salt, black pepper, and water. Blend until a smooth paste forms. Scrape down the sides as needed.
Taste the mixture and adjust the seasoning with additional salt or pepper if necessary.
Fill each mushroom cap with the cashew mixture, slightly mounding it on top.
Sprinkle breadcrumbs evenly over the stuffed mushrooms for added texture and crunch.
Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 18–20 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove the mushrooms from the oven and allow them to cool slightly. Garnish with a sprinkle of paprika, if desired, before serving.
Serve warm as an appetizer or side dish. Enjoy!
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 15.7 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2103 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
