Makes: 1 medium sized casserole dish of stuffed mushrooms
What you’ll need:
- Oil, for sauteing
- 1/2 cup raw unsalted cashews
- 4 heaping tbsp nutritional yeast
- 2-3 cloves garlic
- Lemon juice, to taste
- 1/2 Vidalia or yellow onion
- 1 standard package of your favorite mushrooms
- I like crimini and white button
- Paprika (optional)
Let’s get started!
- Soak the cashews overnight to get them soft and creamy, or boil them for about 15 minutes.
- Preheat the oven to 420°
- Grease your casserole dish however you like to do it.
- Chop up 1/2 the onion and set the rest aside. Mince the garlic and saute with the onions until the onions are translucent and the garlic is fragrant. Remove from the heat and set aside.
- Break off the stems of the mushrooms, and scoop out the gills with a spoon. If you’d like to save the stems, they would make a great addition to marinara sauce.
- Make sure you get as much of the gills out as possible– you don’t want them muddying up the flavors of the stuffing!
- My lovely sous chef John did this step for me!
- Drain the cashews and blend them up with about 4 tbsp of nutritional yeast (more to taste), a few pinches of salt, and a few tbsp of lemon juice. This isn’t an exact science; use enough lemon to cancel out the nutty flavor of the cashews, but don’t overdo it. Add water little by little and blend until your cashew cheese is smooth and the consistency of nacho cheese. Add garlic powder if needed.
- In a mixing bowl, combine the onions and garlic with the cashew cheese, and enough breadcrumbs so that your filling reaches the desired consistency (About 3/4 of a cup works for me!)
- Stuff the mushroom caps with the filling and put them in the casserole dish.
- Drizzle each mushroom lightly with oil and top with paprika, if desired.
- Bake at 420° for at least 20 minutes. You’ll know they’re done when the tops are golden brown and the mushrooms are wrinkly. The bottom of the dish might begin to fill up with mushroom juice, and that’s totally cool.
- Cool, serve, and enjoy!