Gluten Free Vegan Thyme Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

Gluten Free Vegan Thyme Stuffed Mushrooms

These cremini mushroom caps get filled with a rich, savory mixture that starts with a quick cashew cream, blended smooth with lemon juice until it's thick and spreadable. The filling builds in layers of flavor — softened shallots and garlic, the reserved mushroom stems, chopped sun-dried tomatoes, and wilted spinach — finished with a generous hit of nutritional yeast and fresh thyme for that deep, savory edge. Everything gets folded together off the heat, mounded back into the caps, and baked until the mushrooms turn tender and the tops go lightly golden at the edges. A scatter of fresh parsley right before serving keeps things bright and finishes the dish beautifully. They're an easy make-ahead appetizer for a holiday spread or a dinner party starter, and they fit neatly into a gluten free menu without any extra fuss.

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Roasted Salted Cashews, 7 oz Gold Emblem Fancy Whole Cashews Sea Salt Simply Nature Organic Non-GMO Roasted Cashews Salted Kirkland Signature Roasted and Salted Cashews Bazzini Salted Jumbo Cashews
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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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