Vegan Stuffed Mushrooms
Soy chorizo from trader joe's is gluten free.
Recipe Summary Vegan Stuffed Mushrooms
These vegan stuffed mushrooms are filled with cashew cream, finely chopped mushroom stems, and nutritional yeast.Ingredients | Soyrizo Nutrition Label1 cup raw cashews1 cup water, or more as needed12 whole fresh mushroomscooking spray1 tablespoon vegetable oil1 tablespoon minced garlic¼ cup nutritional yeast1 teaspoon salt¼ teaspoon ground black pepper¼ teaspoon onion powder¼ teaspoon ground cayenne pepperDirectionsSoak 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.Info | Soyrizo Nutrition Labelprep:
10 mins
cook:
25 mins
additional:
1 hr 5 mins
total:
1 hr 40 mins
Servings:
12
Yield:
12 mushrooms
TAG : Vegan Stuffed MushroomsAppetizers and Snacks, Vegetable, Mushrooms, Stuffed Mushroom Recipes,
