Description
Warm mushroom caps filled with zesty cashew-herb cream baked to golden perfection—an easy, dairy-free appetizer perfect for party platters.
Ingredients
15 large white mushrooms, stems removed
1 cup raw cashews (soaked 20 minutes)
2 garlic cloves
2 tbsp nutritional yeast
2 tbsp fresh parsley, chopped
1 tsp lemon juice
Salt and pepper to taste
2 tbsp olive oil
Optional: 1 tbsp sun-dried tomatoes or smoked paprika
Instructions
Preheat oven to 375°F and line baking tray with parchment paper.
Place soaked cashews, garlic, lemon juice, nutritional yeast, salt and pepper in food processor and blend until smooth.
Fold in chopped parsley and optional sun-dried tomato.
Lightly oil mushroom caps and place cavity-side up.
Fill each cap with 1–2 teaspoons of cashew mixture, pressing gently.
Drizzle with olive oil and bake for 18 minutes until golden brown.
Let cool for 5 minutes before serving.
Notes
Use sunflower seeds instead of cashews for a nut-free version.
Make the cashew mix up to 2 days in advance and store refrigerated.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Plant-Based
Nutrition
- Calories: 80
- Fat: 6g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 0mg
Keywords: mushroom stuffed vegan appetizer, dairy-free party recipe, cashew cream filling