Thursday, November 17, 2016

Recipe Of The Week: Cashew Cheese Stuffed Mushrooms

If you love stuffed mushrooms, you will love these juicy Crimini mushroom appetizers. They are stuffed with velvety cashew cheese that has been flavored with tahini and spiced with rosemary, thyme, and lemon juice and warmed in the oven for a few minutes before serving. Pop one in your mouth and see for yourself how they explode with herb and garlic flavor! These are melt-in-your-mouth good and totally party worthy.

CASHEW CHEESE STUFFED MUSHROOMS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE MUSHROOMS:

  • 24 Crimini mushrooms

FOR THE CASHEW CHEESE:

  • 1 cup cashews, soaked at least 2 hours
  • 1/2 cup almonds, soaked overnight, or for 1 hour in boiling water
  • 2 tablespoons olive oil
  • 1 tablespoon avocado oil
  • 1 tablespoon tahini
  • 4 tablespoons lemon juice
  • 3/4 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1 1/2 teaspoons salt

PREPARATION

  1. Preheat the oven to 350°F.
  2. To make the cashew cheese, blend all of the ingredients in a high-speed blender.
  3. Once the cheese is done, take a damp paper towel and wipe down each mushroom.
  4. Twist each mushroom stem out to create a hollow center.
  5. Spoon in the cashew cheese and top each mushroom with a sprig of thyme.
  6. Bake at 350°F for 30 minutes or 375°F for 20 minutes. Serve.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


CashewCheesy Recipes (Vegan)Mushroom

AUTHOR & RECIPE DETAILS


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One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.