Vegan Cheesy Garlic Stuffed Mushrooms
Experience the ultimate plant-based indulgence with these Vegan Cheesy Garlic Stuffed Mushrooms, a savory appetizer that's bursting with flavor! Perfectly roasted large button mushroom caps cradle a creamy cashew filling made with nutritional yeast, garlic, and a splash of fresh lemon juice, offering a decadent cheesy taste without any dairy. Enhanced with the earthy goodness of mushroom stems, a drizzle of olive oil, and a sprinkle of parsley for a fresh finish, these stuffed mushrooms are irresistibly rich yet wholesome. Ready in just 40 minutes, they’re ideal for dinner parties, holiday spreads, or satisfying snack cravings. Whether you're vegan or simply looking for a delicious way to elevate mushrooms, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 12 pieces Large button mushrooms
- 1 cup Raw cashews
- 3 tablespoons Nutritional yeast
- 3 cloves Garlic
- 2 tablespoons Lemon juice
- 0.25 cup Water
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 15 minutes to soften.
While the cashews are soaking, clean the mushrooms by gently wiping them with a damp cloth. Carefully remove the stems from the mushroom caps and set the caps aside.
Chop the garlic cloves finely and set aside. Chop the mushroom stems into small pieces and set aside separately.
Drain the soaked cashews and place them in a food processor. Add nutritional yeast, chopped garlic, lemon juice, water, and olive oil. Blend until the mixture is smooth and creamy.
Transfer the creamy cashew mixture to a bowl. Add the chopped mushroom stems, salt, and black pepper. Mix until well combined.
Fill each mushroom cap with a generous spoonful of the cashew mixture.
Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle a little more olive oil over the tops, if desired.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are slightly golden.
Once cooked, remove the mushrooms from the oven and sprinkle with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 12.0 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1880 mg | 40% | |
*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.
