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Baked Pesto Mushies With Crunchy Cashew Cheese [Vegan]
There was a couple I once knew who would make these amazing stuffed mushrooms. They’d bring them along to parties pre-made, chuck them in the oven for 10 minutes and pop them out for party-goers to munch on. You wouldn’t want to be in the bathroom powdering your nose when... Read More
Ingredients You Need for Baked Pesto Mushies With Crunchy Cashew Cheese [Vegan]
How to Prepare Baked Pesto Mushies With Crunchy Cashew Cheese [Vegan]
- Soak the cashews in water for at least three hours but overnight is better.
- Crush the garlic and loosely chop the herbs, chilli and spring onions.
- Place these and the remaining ingredients into a food processor and pulse until chopped finely. Place to one side.
- Place your soaked cashews and the water into a food processor. Pulse until the mixture becomes smooth and free of lumps. This can take a while. Crush the garlic and then add all the remaining ingredients to the cashew mixture. Again, pulse until everything is smooth and mixed through.
- If you have the time, it’s worthwhile popping both the pesto and the cashew cheese into the fridge for a few hours to allow the flavours to blend and settle.
- Pre-heat the oven to 180°C. Wash the mushrooms and pull out the stems. Scoop the pesto into the mushroom heads, then add a dollop of the cashew cheese on top. Sprinkle with freshly cracked pepper. Place in the oven and bake for 10-20 minutes until the cashew cheese is golden and the mushrooms are cooked through.
- Pop them out on a serving platter and watch the little guys disappear before your eyes.
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