Low Sodium Vegan Thyme Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

Low Sodium Vegan Thyme Stuffed Mushrooms

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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3 tbsp water
1 tbsp lemon juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the mushrooms

16 cremini mushrooms (about 1 lb), stems removed and reserved
2 tbsp olive oil, divided

For the filling

2 shallots, finely chopped
3 garlic cloves, minced
reserved mushroom stems, finely chopped
¼ cup sun-dried tomatoes, finely chopped
2 cups baby spinach, roughly chopped
2 tbsp nutritional yeast
1 tsp fresh thyme leaves
¼ tsp black pepper
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Place the cashews in a small bowl, cover with boiling water, and soak for 15 minutes, then drain and rinse.
2
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.

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