Vegan Thyme Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

Cashew cream, whipped up with a bright hit of lemon juice, brings a rich, tangy backbone to these stuffed mushrooms without any dairy in sight. The filling itself is a savory little medley of caramelized shallots, garlic, and sun-dried tomatoes, folded together with wilted spinach and earthy chopped mushroom stems so nothing goes to waste. Nutritional yeast and fresh thyme give the whole thing a deep, almost cheesy flavor and a fragrant, herby lift. Every cremini cap gets mounded generously and baked until tender, with edges that turn lightly golden and a filling that sets just enough to hold together on the platter. A scatter of fresh parsley at the end adds color and a clean, herbaceous finish. These make a genuinely satisfying plant-based appetizer, and they're an easy win for a vegan spread.

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
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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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