BHA & BHT Free Vegan Stuffed Mushrooms with Cashew Ricotta
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.5(28)
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Learn more →Ingredients
6 servings
For the cashew ricotta
- 1 cup raw cashews
- 3 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1 clove garlic, peeled
- ½ tsp salt
- 2–3 tbsp water
For the mushrooms
- 24 medium cremini mushrooms (about 1 ½ lb), stems removed and reserved
- 2 tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
For the filling
- 2 shallots, finely minced
- 2 cloves garlic, finely minced
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, finely chopped
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse well.
- 2
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
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