If you love stuffed mushrooms, you will love this creamy cheese center married to this juicy mushroom. Pop one in your mouth and they just explode with herb and garlic flavor! Melt-in-your-mouth and totally party worthy. Pause for swooning.
I wanted to create vegan cheese stuffed mushrooms that resembled my four cheese stuffed mushrooms I used to love so much. These are perfect! As usual I found some test subjects for this recipe (8 people). Then I brought them to my Aunt’s house for dinner one night and they disappeared within 10 minutes…and I brought a lot! You may never make any other kind of stuffed mushroom again.
Let’s talk nutritional yeast. Yes, this is the ingredient you should all be familiar with if you love cheese but don’t eat dairy. It’s also an ingredient you should love if you don’t eat meat. The Vitamin B content, protein and fiber (here is a nutrition breakdown) make nutritional yeast a superstar.
How do you use nutritional yeast? My mother used nutritional yeast as a morning sickness remedy when she was pregnant with me (I was the first baby she wasn’t sick with her entire pregnancy!). I eat it for the Vitamin B and trace minerals (especially the zinc!). Put a little salt with nutritional yeast and it makes a great cheesy popcorn topping, nacho dip or blend it with nuts or cauliflower to imitate any kind of dairy cheese you want!
So, what is nutritional yeast? It’s yeast. Deactivated. But beyond that, Bob’s Red Mill states they “grow” their nutritional yeast on cane and beet molasses. I’ve been trying to find an article on the chemical breakdown of processed sugar when it is being used as food for a yeast. Especially since my favorite farmer’s market Kombucha uses sugar as well to feed the tea fungus/mushroom. My theory: because the micro-organisms are eating the sugar, it doesn’t really matter what kind. There won’t be much left of the sugar because it is now fermented, therefore a chemical change takes place. Wish I could find an article to support my theory. 🙁 Let me know if you find one!
- 24 Crimini Mushrooms
- Vegan Cheese
- 1 cup cashews (soaked at least 2 hours)
- 1/2 cup almonds (soaked overnight, or for 1 hour with boiling water poured on them)
- 2 tbsp olive oil
- 1 tbsp avocado oil
- 1 tbsp tahini
- 4 tbsp lemon juice
- 3/4 tsp rosemary
- 1/2 tsp thyme
- 1 12 tsp salt
- Preheat Oven to 350°F
- Process in a high speed blender.
- *If processing in a food processor, soak both nuts overnight. If it is not processing smoothly, add a little water and strain through a cheesecloth before blending with the rest of the ingredients
- Take a damp paper towel and wipe down each mushroom.
- Twist each mushroom stem out to create a hollow center.
- Spoon in the Vegan Cheese
- top eat mushroom with a sprig of Thyme
- Bake at 350°F for 30 minutes
- (375°F will be done in 20)
Eat Clean, Eat Well,
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