THE RECIPE JOURNAL · Appetizer
Stuffed Mushrooms with a Vegan Twist
These savory stuffed mushrooms are packed with flavorful vegan ingredients that will satisfy your taste buds. Perfect as a tasty appetizer or a light snack, they’re easy to make and sure to impress your guests.
FROM THE KITCHEN • Stuffed Mushrooms with a Vegan Twist
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by soaking your cashews in water for about 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 well.
02
Step 2
Preheat your oven to 350°F (175°C) and lightly grease a baking sheet. Gently clean the mushrooms with a damp paper towel, then carefully pop off the stems and set the caps aside. Chop the stems finely, tossing out any tough bits.
03
Step 3
Heat some oil in a skillet over medium heat, then add the chopped stems and garlic. Cook them until all the moisture evaporates and the garlic smells fragrant, about three minutes—just watch so it doesn’t burn. Let this mixture cool a bit.
04
Step 4
Once cooled, stir in the cashew cream along with nutritional yeast, salt, black pepper, onion powder, and a pinch of cayenne. Use a small spoon to fill each mushroom cap generously with the mixture, then arrange them on your baking sheet.
05
Step 5
Pop the mushrooms in the oven and bake until they’re hot and juicy, usually around 20 minutes. You’ll know they’re ready when you see some liquid starting to form underneath. Enjoy!
Why you’ll love it
These mushrooms are packed with flavor and offer a delicious plant-based alternative to traditional stuffed mushrooms. They are easy to make, nutritious, and perfect for both casual meals and special occasions. The combination of textures and herbs makes every bite satisfying.
How to serve
Serve warm as an appetizer or side dish alongside a fresh green salad or roasted vegetables. They also pair well with a light vegan pasta or grain bowl to make a complete meal.
Storage & leftovers
Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain their texture, avoiding the microwave if possible to keep the caps from becoming soggy.
