Anti Inflammatory Vegan Thyme Stuffed Mushrooms
Total time45 min
Prep time20 min
Cook time25 min
4.8(19)
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 3 tbsp water
- 1 tbsp lemon juice
- ¼ tsp salt
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
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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