When it comes to vegan cashew stuffed mushrooms, all I have to say is “yum.” It’s not often that I’m able to tempt my omnivorous friends with vegan appetizers — like I am with this Mexican hummus dish — but when I brought these babies out, they were gone in less than ten minutes (while the meat plate sat sadly nearby, getting little attention).
Maybe it’s the salty-tart kick of the soy sauce and vinegar, or perhaps it’s the meaty flavor and solid crunch of the cashews. Whatever it is, these cashew stuffed mushrooms are terribly addicting and – wait for it – GOOD FOR YOU. Like, woah. There is not an ounce of “bad stuff” in these little guys, and you could quite seriously eat them all day and still feel really good about you food choices that day.
That’s saying a lot for a party appetizer, in a world dominated by Bagel Bites and Totino’s Pizza Rolls.
Vegan Cashew Stuffed Mushrooms Recipe
- 20 whole button mushrooms
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 2 tablespoons water
- 3/4 cup coarsely chopped cashews
- 4 whole green onions coarsely chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 2 to 3 heaping tablespoons capers well drained
- 1 teaspoon soy sauce
- Lettuce leaves
- Cilantro leaves
- Pine nuts
- Wash the mushrooms and pat them dry. Using your thumb, press gently on the side of the stems to loosen and remove them. Set the stems aside.
- Combine the apple cider vinegar, soy sauce, and water in a large bowl and add the mushrooms. Toss them until evenly coated. Marinate for 1 to 2 hours at room temperature, tossing occasionally.
- Combine the mushroom stems, cashews, green onions, red and green bell peppers, capers, and soy sauce in the food processor. Process briefly, just until blended but still chunky.
- Remove the mushrooms from the marinade and dry them with paper towels. Stuff the cavities with the cashew mixture.
- Line a serving dish with lettuce leaves and arrange the stuffed mushrooms on top. Garnish by pressing the base of each tiny cilantro leaf into the center of the stuffing with a toothpick. For the finishing touch, push an upright pine nut into the center next to the cilantro leaf.
This content was originally posted on FearlessFresh.com.