Vegan Cheesy Garlic Stuffed Mushrooms
Delight your taste buds with these irresistibly creamy Vegan Cheesy Garlic Stuffed Mushrooms, a plant-based appetizer that's both indulgent and wholesome! These juicy large button mushrooms are generously filled with a velvety cashew-based "cheese" infused with nutritional yeast, fresh garlic, and a zesty hint of lemon. Each bite delivers a perfect balance of creamy, savory, and umami flavors, all baked to golden perfection. With just 15 minutes of prep time, they're a quick and easy crowd-pleaser for dinner parties, holiday gatherings, or even a cozy night at home. Garnished with fresh parsley for a pop of color and flavor, these gluten-free and dairy-free stuffed mushrooms pair beautifully with a crisp salad or your favorite dipping sauce. Don’t miss out on this guilt-free comfort food that’s sure to wow vegans and non-vegans alike!
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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
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 15 minutes to soften.
Step 3
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.
Step 4
Chop the garlic cloves finely and set aside. Chop the mushroom stems into small pieces and set aside separately.
Step 5
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.
Step 6
Transfer the creamy cashew mixture to a bowl. Add the chopped mushroom stems, salt, and black pepper. Mix until well combined.
Step 7
Fill each mushroom cap with a generous spoonful of the cashew mixture.
Step 8
Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle a little more olive oil over the tops, if desired.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are slightly golden.
Step 10
Once cooked, remove the mushrooms from the oven and sprinkle with freshly chopped parsley before serving.
Nutrition Facts
| Serving size | (484.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1012.9 |
| Total Fat 78.1g | 0% |
| Saturated Fat 13.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2407.1mg | 0% |
| Total Carbohydrate 55.7g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 12.0g | |
| Protein 37.5g | 0% |
| Vitamin D 15.1IU | 0% |
| Calcium 84.1mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 1879.7mg | 0% |
Source of Calories