Vegetarian Vegan Thyme Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

Vegetarian Vegan Thyme Stuffed Mushrooms

These little mushroom caps are packed with a savory, herby filling that hits every note you want from a stuffed appetizer — earthy, garlicky, and rich without any heaviness. Cremini caps get roasted until tender, then loaded with a mixture of softened shallots, garlic, chopped mushroom stems, and sun-dried tomatoes, plus wilted spinach for a fresh, green bite. A whipped cashew cream, brightened with lemon juice and given a savory depth from nutritional yeast, folds right into the filling for a creamy, umami-rich finish. Fresh thyme ties the whole thing together, and a scatter of parsley on top adds a pop of color before serving. Every ingredient here is plant-based from the ground up, which makes this an easy, satisfying pick for a vegetarian spread — no meat, poultry, or fish anywhere in sight. Serve them warm straight off the baking sheet and watch them disappear fast.

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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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