Best Whole30 Stuffed Mushrooms
A delicious, healthy treat that is full of protein and veggies, these best whole30 stuffed mushrooms will soon be a favorite, whether you're eating paleo, vegan, whole30, keto, low carb, dairy-free and/or gluten-free!
Ingredients
Cashew Cheese Sauce
- 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
Stuffed Mushrooms
- 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
Instructions
Cashew Cheese Sauce
- 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
Stuffed Mushrooms
- 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!
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
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