Description
Indulge in the savory goodness of Stuffed Portobello Mushrooms with Cashew Cheese—a rich and satisfying vegan recipe that’s also gluten-free. These meaty mushrooms are filled with creamy, homemade cashew cheese and topped with herbs and breadcrumbs for a crunchy finish. Perfect as an appetizer, side dish, or light main course, this recipe is both elegant and easy to prepare. With wholesome ingredients and bold flavors, these stuffed mushrooms are a must-try for any plant-based food lover.
Detailed Recipe
Ingredients
For the Cashew Cheese:
- 1 cup raw cashews (soaked in water for 2–4 hours)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/4 teaspoon salt (to taste)
- 1/4 cup water (adjust for desired consistency)
For the Mushrooms:
- 4 large Portobello mushrooms
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup gluten-free breadcrumbs
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Mushrooms: Clean the Portobello mushrooms with a damp cloth and remove the stems. Gently scrape out the gills with a spoon if desired. Brush the caps with olive oil and sprinkle with salt and pepper. Place them on the baking sheet.
- Make the Cashew Cheese: Drain the soaked cashews and blend them in a food processor with nutritional yeast, lemon juice, garlic, salt, and water. Blend until smooth and creamy, adjusting water for consistency.
- Fill the Mushrooms: Spoon a generous amount of cashew cheese into each mushroom cap, spreading it evenly.
- Add Toppings: Sprinkle gluten-free breadcrumbs, fresh parsley, and smoked paprika over the cashew cheese filling.
- Bake: Bake the mushrooms in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy them warm!
