Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms Recipe

By Loving It Vegan

🔪Prep Time: 25 mins

👩‍🍳Cook Time: 20 mins

Ingredients

12 Large Mushrooms (Stems removed)*

1 and 1/2 cups (225g) Raw Cashews (soak in hot water for 1 hour)

2 Tbsp Lemon Juice

1/2 cup (120ml) Canned Coconut Cream*

1 tsp Distilled White Vinegar

4 Cloves Garlic (Crushed)

1 Birds Eye Chili (Seeded and Chopped)

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

1/4 tsp Smoked Paprika

1 tsp Salt

1/4 cup Spring Onions/Green Onions/Scallions (Chopped)

1/4 cup Fresh Basil (Chopped)

1/2 cup Vegan Breadcrumbs

1 Tbsp Vegan Butter (Melted)

Ground Black Pepper

Fresh Chopped Basil

Instructions

1To start, place your cashews in a bowl. Pour over boiling water from the kettle and leave them to soak for one hour. After an hour, drain and rinse them.

2While the cashews are soaking, rinse the mushrooms and remove the stems. Keep the stems aside.

3Preheat the oven to 400°F (200°C).

4Add the soaked cashews to the blender along with the mushroom stems, lemon juice, coconut cream, white vinegar, garlic, chili, onion powder, garlic powder, smoked paprika and salt and blend until smooth.

5Transfer your blended cream cheese mix to a bowl and add chopped spring onions and chopped basil and fold in.

6Place your mushrooms on a parchment lined baking tray.

7Stuff each mushroom with the cream cheese filling.

8Now add the breadcrumbs to a bowl, add the melted vegan butter and toss with the breadcrumbs so that they’re lightly coated with the butter.

9Sprinkle the breadcrumbs on top of the stuffed mushrooms.

10Bake at 400°F for 15-20 minutes until the breadcrumbs are golden brown and crispy on top.

11Serve with a sprinkle of ground black pepper and fresh chopped basil.

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