M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.
For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.
These Vegan Stuffed Mushrooms with Cashew Cheese are a crowd-pleasing appetizer or side dish that’s perfect for parties, holidays, or any special occasion. Filled with a creamy and cheesy cashew-based stuffing, these bite-sized delights are rich in flavor and incredibly satisfying. They’re easy to make, dairy-free, gluten-free, and guaranteed to impress your guests.
Why You’ll Love This Recipe
- Rich and Creamy: The cashew cheese filling is ultra-smooth and decadent.
- Healthy Yet Indulgent: Packed with wholesome ingredients that taste indulgent.
- Vegan and Gluten-Free: A perfect option for those with dietary restrictions.
- Easy to Customize: Add your favorite herbs, spices, or toppings for a personalized twist.
Ingredients
For the Mushrooms:
- 16-20 button or cremini mushrooms, stems removed and reserved
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Cashew Cheese Filling:
- 1 cup raw cashews, soaked in hot water for 15 minutes and drained
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup water (or more as needed for blending)
- Salt and pepper, to taste
Optional Garnishes:
- Fresh parsley, chopped
- Vegan parmesan or breadcrumbs
- Red pepper flakes, for heat
Ingredient Breakdown
Mushrooms
These make the perfect edible vessel. Their earthy flavor pairs beautifully with the creamy cashew cheese.
Cashew Cheese
Blended cashews, nutritional yeast, and garlic create a luscious, dairy-free filling that’s rich in flavor and texture.
Instructions
Step 1: Prepare the Mushrooms
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushrooms with a damp cloth and remove the stems, reserving them for later. Lightly brush the mushroom caps with olive oil and sprinkle with salt and pepper. Place them cavity-side up on the prepared baking sheet.
Step 2: Make the Cashew Cheese Filling
- In a food processor or blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic, smoked paprika (if using), water, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Add more water, 1 tablespoon at a time, if the mixture is too thick.
Step 3: Stuff the Mushrooms
- Finely chop the reserved mushroom stems and sauté them in a small skillet over medium heat until softened, about 3-4 minutes.
- Stir the sautéed stems into the cashew cheese mixture.
- Spoon the filling into the mushroom caps, slightly mounding the mixture on top.
Step 4: Bake
- Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are lightly golden.
Step 5: Garnish and Serve
- Sprinkle the mushrooms with fresh parsley, vegan parmesan, or red pepper flakes before serving. Enjoy warm!
Picture Gallery
Tips and Variations
- Make It Nut-Free: Replace cashews with sunflower seeds for a nut-free cheese alternative.
- Add Herbs: Stir fresh basil, thyme, or chives into the cashew cheese for an herby flavor.
- Top It Off: Add a sprinkle of gluten-free breadcrumbs before baking for a crispy topping.
- Meal Prep: Stuff the mushrooms ahead of time and bake just before serving.
Nutritional Information (Per Mushroom – Based on 16 Mushrooms)
- Calories: 50
- Protein: 2g
- Carbohydrates: 3g
- Fat: 4g
- Fiber: 1g
- Vitamin B12 (from nutritional yeast): 20% of the daily value
This recipe is a nutrient-dense, plant-based appetizer that’s both delicious and wholesome.
Conclusion
These Vegan Stuffed Mushrooms with Cashew Cheese are an elegant and flavorful addition to any table. They’re quick to make, packed with savory goodness, and perfect for entertaining or simply treating yourself.
Have you tried this recipe? Share your favorite variations or serving suggestions in the comments below! Don’t forget to tag us on social media with your stuffed mushroom creations—we’d love to see them.
Frequently Asked Questions
1. Can I use another type of nut for the filling?
Yes, almonds or macadamia nuts can work, but cashews provide the creamiest texture.
2. How do I store leftovers?
Store leftover mushrooms in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
3. Can I make this recipe oil-free?
Yes! Skip the olive oil and roast the mushrooms dry, or use vegetable broth to lightly coat them.
4. Are these freezer-friendly?
It’s best to enjoy these fresh, but you can freeze the stuffed mushrooms before baking. Bake directly from frozen, adding 5-10 minutes to the cooking time.
5. What can I serve with these stuffed mushrooms?
They’re great as an appetizer or side dish alongside a fresh salad, roasted veggies, or pasta.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.