Fructose Free Vegan Stuffed Mushrooms
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Learn more →Ingredients
4 servings
For the mushrooms
- 12 large cremini or baby bella mushrooms (about 2 inches wide), stems removed and reserved
- 2 tbsp olive oil, divided
- ¼ tsp salt
- 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
For the filling
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- ¼ cup sun-dried tomatoes (oil-packed), drained and finely chopped
Ingredient noteSun-dried tomatoes concentrate the fruit's fructose, which a low fructose diet limits; the small amount used here (about a tablespoon or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sun-dried tomato, please tap it and change its rating to Red.
- 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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