Low Sodium Vegan Stuffed Mushrooms

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the mushrooms

12 large cremini or baby bella mushrooms (about 2 inches wide), stems removed and reserved
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
See all
2 tbsp olive oil, divided
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the cashew cream

1 cup raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
3 tbsp water
1 tbsp lemon juice
1 tsp nutritional yeast
¼ tsp garlic powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

2 shallots, finely chopped
3 garlic cloves, minced
¼ cup sun-dried tomatoes (oil-packed), drained and finely chopped
2 cups baby spinach, roughly chopped
½ tsp dried thyme
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Soak the cashews in cold water for at least 4 hours (or up to overnight), then drain and rinse well. Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper.
2
Finely chop the reserved mushroom stems. Place the mushroom caps gill-side up on the prepared baking sheet, brush all over with 1 tbsp of the olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper.

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