Ingredients

• 1 cup raw cashews
• 1 cup water , or more as needed
• 12 whole fresh mushrooms
• cooking spray
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 0.25 cups nutritional yeast
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons onion powder
• 0.25 teaspoons ground cayenne pepper

Instructions

1. 1 Soak cashews in water for 1 to 2 hours. Drain.
2. 2 Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
4. 4 Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.
5. 5 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.
6. 6 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.
7. 7 Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.

Nutrition per serving