Is anyone else eating healthier this New Year? I’m on day 4 of Whole30. Eating Whole30 can be tough (especially at first), but the rewards are great. Of course, the health reward is the main benefit, but there’s another one I love: the discovery of awesome new foods and recipes! If you’ll let it, eating healthy can be a delicious adventure. And these Best Whole30 Stuffed Mushrooms (which are also vegan) will prove it! I will be making (and eating) them long after my current round of Whole30 is up.
Even without Whole30, my dairy allergy puts most stuffed mushrooms off-limits, but not these babies that I created!
I fill these with one of my favorites — cashew “cheese” sauce mixed with sauteed onions and red bell peppers. My vegan cheese sauce is easy to make, high in protein and can be used in a variety of ways. It’s easiest to make using a food processor, but a blender will work (it just takes more time). The recipe below yields enough for these stuffed mushrooms and leftovers for scrambled eggs, potatoes or broccoli.
First, you soak cashews in hot water for an hour or so if using a food processor; several hours overnight if using a blender. Then you place them in the food processor or blender and add nutritional yeast, water, turmeric, salt, a little pepper and blend until smooth. Taste and add salt and/or pepper to suit your taste.
For the stuffed mushrooms, sautee some onions and bell peppers (when I’m eating Whole30, I like to sautee a lot at once, to have extra on hand for omelets and other dishes.
Next, wash and then remove the stems from 8 oz. of mushrooms (I like to use baby bella mushrooms), and place them in an oiled cast iron skillet or on an oiled baking sheet. Drizzle olive oil on top, sprinkle a little salt, pepper and garlic powder, and then add the cashew sauce mixed with veggies. Bake these beautiful vegan whole30 stuffed mushrooms in the oven at 350 degrees for 10-12 minutes … and then enjoy!
I love them with any meal, even as part of my breakfast, like in the picture below. I also like to make them as an appetizer for parties, game day and/or family get togethers. Try them, and you’ll see why I call them the Best Whole30 Stuffed Mushrooms ever!
Pin it, save it and make it!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 60 minutes |
| Servings |
mushrooms
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- 1 cup whole raw cashews, soaked in hot water for at least an hour
- 2 Tbsp nutritional yeast
- 1 Tbsp fresh lemon juice
- 5-7 Tbsp water
- 1/4 tsp sea salt
- 1/8 tsp ground turmeric
- salt and pepper to taste
- 1 8 oz. package whole mushrooms (I use baby bella mushrooms)
- 1/2 cup cashew cheese sauce
- 1/4 cup sauteed chopped red peppers and onions (plus some extra red peppers for the top)
- 2 Tbsp olive oil 1 1/2 Tbsp to coat pan; 1/2 Tbsp to drizzle on top of mushrooms
- salt, pepper and garlic powder
Ingredients
Cashew Cheese Sauce
Stuffed Mushrooms
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- Soak raw cashews in hot water for at least an hour (longer if you're using a blender that isn't very powerful)
- After the cashews have soaked, add them to a blender or food processor, then add the remaining ingredients and blend until smooth
- Preheat oven to 350 degrees F
- Sautee chopped onions and bell peppers (enough to yield 1/4 cup plus some extra pieces of red pepper if you want to use them as a garnish on top)
- Carefully wash and dry the mushrooms; then pull the stems out
- Coat bottom of cast iron skillet or sheet pan with 1 1/2 Tbsp olive oil
- Place the mushrooms in the pan, then drizzle 1/2 Tbsp of olive oil on top of the mushrooms; then sprinkle some salt, pepper and garlic powder on them
- Mix 1/2 cup of the cashew sauce and 1/4 cup of the sauteed peppers and onions together, then use the mixture to fill the mushrooms; top each with a couple chopped red peppers
- Bake at 350 degrees for 10-12 minutes
- Enjoy!
© Kitchen Gone Rogue. www.kitchengonerogue.com
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