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Ingredients
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1 cup raw cashews
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1 cup water, or more as needed
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12 whole fresh mushrooms
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cooking spray
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1 tablespoon vegetable oil
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1 tablespoon minced garlic
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¼ cup nutritional yeast
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1 teaspoon salt
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¼ teaspoon ground black pepper
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¼ teaspoon onion powder
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¼ teaspoon ground cayenne pepper
Directions
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Soak cashews in water for 1 to 2 hours. Drain.
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Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.
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Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
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Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.
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Heat oil in a large skillet over medium heat. Add chopped mushroom stems and garlic to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic, about 3 minutes. Set aside to cool.
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Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture. Use a little spoon to fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared baking sheet.
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Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.
Nutrition Facts (per serving)
89 | Calories |
7g | Fat |
6g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 89 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 1g | 6% |
Sodium 198mg | 9% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 4g | 7% |
Vitamin C 1mg | 1% |
Calcium 8mg | 1% |
Iron 1mg | 5% |
Potassium 179mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.