Ingredients
- 1 cup raw cashews
- 1 cup water, or more as needed
- 12 whole fresh mushrooms
- cooking spray
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- ¼ cup nutritional yeast
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
Why You'll Want This Again
Practical Cooking Tips
- Avoid washing mushrooms under water; instead, wipe them with a damp cloth to keep them from getting soggy.
- Cook the filling ingredients separately before stuffing to enhance flavors and reduce moisture.
Step 1
Soak 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 easily. Meanwhile, preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
Step 2
Wipe the mushrooms clean with a damp paper towel. Carefully twist off the stems and set the caps aside. Chop the stems finely, discarding any tough ends. Heat some oil in a skillet over medium heat, then add the chopped stems and garlic. Cook for about three minutes, stirring until all the moisture is gone but the garlic hasn’t browned. Let this mixture cool a bit.
Step 3
Once cooled, mix the cashew cream with the mushroom stems, nutritional yeast, salt, black pepper, onion powder, and a pinch of cayenne pepper. Spoon a generous amount of this filling into each mushroom cap and place them on your prepared baking sheet.
Step 4
Pop the mushrooms in the oven and bake for around 20 minutes, until they’re hot and juicy with a little liquid starting to pool underneath. Enjoy!
