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Cheesy Vegan Stuffed Mushrooms

I threw this recipe together the other day and it was such a hit that I decided to recreate it and post it here so that you all could enjoy it too.  What I love about this recipe is that it is super easy to make and they're perfect for serving to guest at a party. This particular recipe is made with sun dried tomatoes, artichokes, cashew cream and fresh basil.

 

 

Cook Time: 30 minutes 

Makes about 8-10 individual servings

 

 

What you will need

 

1 cup of cashews - soak your cashews for at least an hour, drain and rinse them before using

 

3 tbs of nutritional yeast

 

juice of 1 lemon

 

1/2 tsp of garlic powder

 

3/4 cup of water

 

salt & pepper to taste

 

8-10 baby portabella mushrooms wiped clean with the stems removed.

 

1 cup of artichoke hearts chopped - I use the ones in a glass jar packed in olive oil and herbs

 

1/2 cup of sun dried tomatoes chopped - if you use the ones in oil make sure you drain any excess oil from the tomatoes.

 

1 hand full of fresh basil chopped 

 

3 tbs of extra virgin olive oil

 

 

Preparation

 

Pre-heat your oven to 375*

 

First make the cashew cream by combining the cashews, lemon juice, nutritional yeast, and the water into a blender an blend until smooth. Add salt and pepper to taste, then transfer to a medium sized bowl.

 

Now, add the chopped sun dried tomatoes, artichokes and basil to the bowl with the cashew cream and mix well. 

 

Then use a spoon to scoop the cream mixture into each of the mushrooms and place them onto a  sheet pan or baking dish. Once they are all assembled, place the sheet pan into the oven on the middle oven rack. Drizzle with extra virgin olive oil and  bake for 10 minutes. Then slightly open the oven door an bake for an additional 5 minutes (This will help eliminate steam and prevent your mushrooms from becoming soggy.)

 

Your mushrooms should be tender but still hold their shape. Lastly, garnish with additional basil and enjoy!

 

 

 

 

 

 

 

 

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