Servings 3-4
Indulge in these savory, plant-based stuffed mushrooms, featuring a velvety cashew filling and a burst of fresh flavor. The perfect bite-sized treat for any occasion!
Ingredients (organic/biodynamic)
- 12 large mushrooms (like cremini or button), stems removed
- ¾ c. raw cashews, soaked for 2-4 hours and drained
- 1 garlic clove, minced
- 1 Tbsp. lime juice
- ½ tsp. onion powder
- ½ tsp. Celtic Sea Salt®
- 2 Tbsp. fresh parsley, chopped
- 2-3 Tbsp. water (as needed)
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Blend soaked cashews, garlic, lime juice, onion powder, Celtic Sea Salt®, and water until smooth in a food processor.
- Stir in the fresh parsley.
- Spoon the cashew mixture into the mushroom caps.
- Arrange mushrooms on the baking sheet and bake for 15-18 minutes, until tender.
- Serve warm and enjoy!