Stuffed Mushrooms With Cashew Cheese

posted by Melissa Huggins November 12, 2015 0 comments

I love making these scrumptious bites. Especially, around the holiday time. They’re great for entertaining, or the perfect small-bite food to bring to a party. They are always the first dish to disappear. I try to make extra, so they stay around a few minutes longer. They are so easy to make, and you won’t be slaving in the kitchen, while your guests are having all the fun. Just prepare them ahead of time, and bake them when your friends arrive. They take 15 minutes in the oven and that’s it.  You’ll be able to enjoy your bites and your guests.

You don’t have to reserve these little gems for just the holiday time. They make the perfect healthy snack or appetizer. I usually make them for pizza night. My family loves them!



Cashew Cheese Ingredients:
1 cup cashews, soaked in water for 3-4 hours
1 clove garlic
2 tsp lemon juice
2 tsp olive oil
1/4 cup water
1/4 tsp Himalayan or Celtic Salt ( a pinch more, if needed)Rinse cashews and discard water. Add all ingredients to a food processor and blend until smooth and creamy. (about 2-3 minutes) Scrape down sides a couple of times. You can add a bit more water, if needed. Add a pinch more salt if needed. Set cheese aside


Mushroom Ingredients:

1 pound medium baby bella mushrooms
2 tablespoon vegan butter
1/4 cup onion, minced
1/4 cup celery, finely chopped
2 small garlic clove, minced
1/2 cup dry bread crumbs
2 tsp juice of fresh lemon
2 Tbsp chopped fresh parsley
1/4 tsp dried oregano
1/2 tsp Himalayan or Celtic salt, more to taste
Fresh ground black pepper, to taste


Preheat the oven to 375° F

Wipe the mushrooms clean with a damp cloth, and remove the stems from the caps. Set the caps aside. Now, chop the stems into small pieces.

In a medium pan, melt the butter over medium heat. Add the onion, celery and garlic. Cook until softened, about 3-5 minutes.

Add the chopped mushroom stems and cook until softened, about 3- 4 minutes

Remove from heat. Stir in bread crumbs, fresh parsley,  lemon juice, spices, salt, and pepper.

Give the mix a little taste, add more salt or pepper, if needed.

Now, fill each  mushroom caps with about 1 tablespoon of filling. Leave a small mound on top.

Place mushrooms onto a baking pan. Leave a little room in between each one.

Bake about 15  minutes or until thoroughly heated

When out of oven, carefully put a small amount of cheese on each one. (about 1/2 teaspoon)

Garnish with some fresh parsley and serve.


The cashew cheese adds extra yumminess to these tasty bites, but it’s definitely not needed. Feel free to omit this step if you would like to make it easier.

If you use the cheese in this recipe, you might have some leftover. No problem! Just stick it in the fridge, in an air tight container. You can use this cheese on many other recipes like, spreads, dips, sandwich toppings and more It will keep 4-5 days in the fridge.

I used baby bellas, but feel free to use any type of mushroom you would like. I try to get the medium to large-sized ones. Then I can super stuff them!

Serves 4-6


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