Ingredients
- 1 cup raw cashews
- 1 cup water, or more as needed
- 12 whole fresh mushrooms
- cooking spray
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- ¼ cup nutritional yeast
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
Why This Recipe Is A Must Try
Kitchen Tricks
- Avoid overstuffing to ensure even cooking.
- Bake until the mushrooms are tender and the filling is heated through.
Step 1
Soak the cashews in water for an hour or two, then drain them. Blend the cashews with a cup of water until you get a smooth, creamy texture—add a little more water if it’s too thick to blend easily. Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
Step 2
Wipe the mushrooms clean with a damp paper towel, then gently twist off the stems and keep the caps aside. Chop the stems finely, tossing out any tough bits. Heat some oil in a large skillet over medium heat, then add the chopped stems and garlic. Cook for about three minutes, stirring often, until the moisture has evaporated but the garlic hasn’t browned. Let this cool for a bit.
Step 3
Mix the cashew cream into the mushroom mixture along with nutritional yeast, salt, pepper, onion powder, and a pinch of cayenne. Spoon a generous amount of this filling into each mushroom cap and arrange them on your baking sheet. Pop them in the oven and bake until they’re hot and juicy, around 20 minutes. Enjoy!
