Another Christmassy recipe for you all – though, this recipe can be made at any time of the year. Stuffed mushrooms are like that, you know. They like to be eaten any time. These Cashew and Herb Stuffed Mushrooms will really hit the spot!
The best thing about these mushrooms are that you can change up the stuffing as much as you want! Maybe add some spices in there to, you know, spice it up a bit! Chilli would be nice, or turmeric for a nice yellow tinge! I used coriander, parsley, basil and spring onion in mine, but you could vary it up, depending on what you had on hand! All basil would be nice, or throw some thyme in. The choice is yours! If you do make a variation and it’s awesome, let us know in the comments! We’d love to hear from you!
There’s something really comforting about stuffed mushrooms. Perhaps it is the way they sit displaying all the goodness tucked away in a tender shell or maybe it’s the colour and scent of the mushroom combining itself eloquently with the goodness inside. They’re just so creamy and yummy and satisfying! We used quite large white mushrooms for this, but you could use small swiss brown for a nicer taste, or big portobello ones! These mushrooms are a great side to a main dish, or could be used as a main with some side veggies or salad.
Adding halved cherry tomatoes on top really give it a nice pop when you’re eating them! Give it a go!
Please share this recipe around with your family and friends!
A lovely comfort food, these Cashew and Herb Stuffed Mushrooms take no time at all to make and are creamy and delicious! Treat yourself today!
- 1 cup cashews soaked for a few hours
- 1 clove garlic crushed
- 1 Tbsp lemon juice
- pinch of salt
- 1/2 cup silken tofu
- 1 Tbsp savoury yeast
- 1/2 cup fresh herbs
- Sprinkle of black pepper
- 10 - 12 white mushrooms
Blend the cashews, garlic, lemon juice and salt in a food processor until smooth
Then add the silken tofu, herbs, savoury yeast and pepper. I used fresh coriander, parsley, basil and spring onion in mine. Blend until well processed
Take the stalks out of the mushrooms. Fill the mushrooms with the cashew tofu mixture. Add half cherry tomatoes on top if desired. They do give them a nice flavour pop
Bake in a preheated oven at 180℃ for 10 minutes