These mushrooms are the perfect starter that anyone can eat in the run up to Christmas, whatever dietary pattern they follow. They are so rich and creamy, and protein packed but without the saturated fat of dairy. The great thing is no-one will know!
I like using closed cup mushrooms as they are the perfect size for a canape, but you can use bigger mushrooms as part of a main meal or stuff any vegetable such as mini peppers for people that don’t like mushrooms.
This stuffs approximately 750 grams of mushrooms but if you have any stuffing mixture left, it can be frozen for later use. If you need this to be nut-free then substitute the cashews for hemp seeds.
Ingredients
750 grams large button mushrooms, stems removed
300 grams silken tofu
1/2 cup raw cashews (soaked in hot water for 2 hours or boiled for 10 minutes)
1/2 cup nutritional yeast (20g)
3 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves, chopped
1/2 teaspoon onion powder
1 teaspoon lemon juice
Salt and black pepper to taste
2 green chillies roughly chopped
2 tablespoons wholegrain breadcrumbs mixed with 1 teaspoon dried rosemary (optional for topping)
Method
Instructions
Prepare the Garlic Filling:
Preheat the oven to 190°C (375F).
In a blender or food processor, blend the silken tofu, soaked cashews, nutritional yeast, garlic, rosemary, thyme, chilli, onion powder, lemon juice, salt, and pepper until smooth.
Taste and adjust seasoning if needed.
Stuff the Mushrooms:
Clean the mushrooms with a damp cloth and remove the stems. Save the stems for another recipe or chop finely to add to soups or sauces.
Spoon the cheesy garlic filling into each mushroom cap, mounding it slightly.
(Optional) Sprinkle a small amount of breadcrumbs with sage mixture on top for added texture.
Bake the Mushrooms:
Arrange the stuffed mushrooms on a parchment-lined baking sheet or in a baking dish.
Bake for 20–25 minutes, or until the mushrooms are tender and the filling is lightly golden on top.
Nutritional Information: For every serving of 3 mushrooms, it’s approximately 73 calories and 5 grams of protein and only 0.5 grams of saturated fat.