Vegan Stuffed Mushrooms

5 from 1 vote

We love all kinds of stuffed mushrooms, and this one is vegan so everyone can enjoy it, even those with gluten allergies. These are also soy free. Recipe makes 20 stuffed mushrooms.

Prep Time20

Cook Time20

Soaking Cashews8

Total Time40

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 84kcal

Author: Kelly Stilwell

Ingredients

1 lb crimini mushrooms 20-24 medium (450g)
½ cup raw cashews soaked overnight (60g)
2 tablespoon nutritional yeast (10g)
3 cloves garlic (15g)
¾ cup preserved artichoke hearts chopped (135g)
½ cup sun dried tomatoes* coarsely chopped (80g)
2 tablespoons lemon juice (30ml)
½ teaspoon ground black pepper (1 g)
½ teaspoon coarse salt (1 g)

Instructions

About 8 hours before you're ready to make the stuffed mushrooms, you'll need to soak the cashews in water.
Line a baking pan with aluminum or parchment paper and preheat your oven to 375° F.
Using a soft damp cloth or a damp paper towel, clean mushrooms, removing any debris.
Remove the stems from the base of mushroom. If they don’t come out cleanly by pulling them, use a small spoon or a paring knife to carefully carve them out, being careful not to go too deeply.
Place the mushroom caps open side up on the lined baking sheet pan.
After soaking cashews, drain well.
Add them to your blender with the peeled garlic cloves and lemon juice.
As you're blending, pause and scrape down the sides. Blend until nice and smooth.
Next, sprinkle in the nutritional yeast, pepper and salt.
Add in the artichoke hearts and blend on medium speed until there are only bits of artichoke remaining.
Add the chopped sun-dried tomato pulsing a few times to further combine.
Add a spoonful of mushroom filling into each of the mushroom caps.
Bake for 20 minutes until the mushrooms are soft.
Garnish with chopped parsley and serve warm. Enjoy!

Notes

When you get mushrooms home from the grocery store, remove the plastic wrap and place them in a paper bag or lay them out on some paper towels in the fridge. Condensation builds up in those plastic wrapped containers causing them to spoil quicker.

Don’t rinse or wash your mushrooms, instead use a damp towel to remove any dirt or debris. Mushrooms act like sponges and will soak up the water making them soggy when you cook them.

Save the stems of the mushrooms and use them in stocks, soups, omelets. Chopped mushroom stems can also play a part in your Christmas or Thanksgiving dinner by adding them to your stuffing.

*For those on the Daniel Fast, according to Susan Gregory's site (the original author of The Daniel Fast) nutritional yeast is not leavening so is okay.)

Nutrition