This cashew stuffed mushrooms recipe is a vegan appetizer straight from heaven. They also make a great snack or healthy lunch.
Prep Time 2hours20minutes
Total Time 2hours20minutes
Author Stephanie Stiavetti
1/4cupapple cider vinegar
3/4cupcoarsely chopped cashews
4wholegreen onionscoarsely chopped
1/2cupchopped red bell pepper
1/2cupchopped green bell pepper
2 to 3heaping tablespoonscaperswell drained
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.