Vegan Baked Oysters with Garlic Parmesan Butter
Indulge in a plant-based twist on a classic seafood dish with these Vegan Baked Oysters with Garlic Parmesan Butter. Perfectly crafted using king oyster mushrooms as a sustainable and imaginative alternative, this recipe delivers all the rich, savory elements you love. Tender mushroom "shells" are filled with a creamy cashew-based garlic Parmesan butter infused with nutritional yeast, fresh parsley, and smoked paprika for an irresistible umami punch. Finished with a golden, crispy breadcrumb topping, these oven-baked bites are perfect as a sophisticated appetizer or delightful centerpiece for your next vegan feast. Ready in under an hour, this recipe is both elegant and easy, making it a must-try for anyone seeking gourmet vegan comfort food.
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Recipe Information
Ingredients
- 12 medium-sized King oyster mushrooms
- 1 cup Raw cashews
- 1 tablespoon Nutritional yeast
- 3 cloves Fresh garlic
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 tablespoons Vegan butter
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 0.5 cup Bread crumbs
Instructions
Preheat the oven to 375°F (190°C).
Soak cashews in hot water for 15 minutes, then drain.
Slice the king oyster mushrooms into 3/4 inch thick rounds to mimic oyster shells.
Use a spoon to gently carve out the center of each mushroom round to create a shallow dip, being careful not to break the mushroom.
In a food processor, blend the soaked cashews, nutritional yeast, lemon juice, 2 tablespoons of olive oil, salt, and black pepper until smooth and creamy.
Melt vegan butter in a small saucepan over medium heat. Mince the garlic and add it to the pan, sauté for 1-2 minutes until fragrant.
Mix the garlic butter with the cashew mixture, adding chopped parsley, and smoked paprika. Stir well to combine.
Arrange the prepared mushroom rounds on a baking sheet lined with parchment paper.
Fill each mushroom round with the garlic Parmesan butter mixture, smoothing the tops.
In a small bowl, mix bread crumbs with the remaining olive oil. Sprinkle evenly over the filled mushroom rounds.
Bake in the preheated oven for 20 minutes, or until the tops are golden brown and the mushrooms are tender.
Garnish with additional chopped parsley and serve warm.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 24.0 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4720 mg | 100% | |
*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.
