Cashew Stuffed Mushrooms Recipes
STUFFED PORTOBELLO MUSHROOMS
In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.
Provided by Tara Parker-Pope
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
- In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
- Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
- Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams
VEGAN STUFFED MUSHROOMS
These vegan stuffed mushrooms are filled with cashew cream, finely chopped mushroom stems, and nutritional yeast.
Provided by Mackenzie Schieck
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Soak cashews in water for 1 to 2 hours. Drain.
- Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.
- Heat oil in a large skillet over medium heat. Add chopped mushroom stems and garlic to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic, about 3 minutes. Set aside to cool.
- Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture. Use a little spoon to fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared baking sheet.
- Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 5.5 g, Fat 6.6 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 198.1 mg, Sugar 0.9 g
CASHEW STUFFED MUSHROOMS
Make and share this Cashew Stuffed Mushrooms recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 45m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Clean and stem mushrooms, chop stems.
- Melt butter in a frying pan.
- Stir and saute onion and chopped stems.
- Remove from heat and add remaining ingredients.
- Stuff caps, mounding and compressing stuffing slightly into a rounded dome.
- Chill until ready to use (up to 2 days).
- Bake 400 degrees for 20 minutes.
- There are usually about 15 medium mushrooms per pound.
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