Cashew Cream & Herb Stuffed Mushrooms
Ingredients:
– 12-16 large cremini or button mushrooms cleaned stems removed
For the Filling:
– 1/2 cup raw cashews soaked in hot water for 15 minutes and drained
– 2 tablespoons unsweetened almond milk
– 1 clove garlic
– 2 tablespoons nutritional yeast
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives or green onion
– 1 teaspoon fresh lemon juice
– Your favorite spices and black pepper to taste
– 1 tablespoon oat crumbs (oatmeal in food processor until crumb texture)
Directions:
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Clean the mushrooms and gently twist or cut off the stems.
If the caps seem wet pat them dry with a paper towel.
For the filling in a small blender or food processor combine the drained soaked cashews, almond milk, garlic, nutritional yeast, parsley, chives, lemon juice, your spices and pepper.
Blend until completely smooth and creamy scraping down the sides as needed.
If needed add an extra teaspoon of liquid at a time.
Stir in oat crumbs to make the filling slightly firmer.
Spoon the cashew cream and herb filling into each mushroom cap filling it generously.
Arrange the stuffed mushrooms on the prepared baking sheet.
Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through and slightly golden on top.
Garnish with fresh parsly.
Serve hot.
Enjoy!
Serves 4
(Single serving is 3 to 4)
