For our mushroom-loving family, this crowd-pleasing, whole-food, plant-based rosemary stuffed mushroom recipe is a party staple.

Rosemary Stuffed Mushrooms [Vegan]



Cooking Time




  • 1 cup raw cashews
  • 1 cup white mushrooms
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon red pepper flakes, optional
  • 2 cups fresh spinach, chopped
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon salt
  • ground black pepper to taste


  1. Soak raw cashews in 2 cups of hot water for 20 minutes. Line a baking sheet with parchment paper. Preheat oven to 350 degrees F.
  2. Wash mushrooms. Remove and dice stems.
  3. Add diced mushrooms stems, onion and minced garlic to a medium skillet over medium heat. Saute for 2 minutes, stirring frequently. Add rosemary and red pepper flakes and stir to combine. Remove from heat. Stir in spinach and set aside.
  4. Drain raw cashews, reserving water. Add cashews, 1/2 cup of reserved water, turmeric, salt, and pepper to food processor and process until smooth, stopping to scrape down sides as needed. If needed, add additional reserved water, 1 T at a time until smooth consistency is reached.
  5. In a mixing bowl, combine cooked veggie mixture and cashew puree. Stir until evenly combined.
  6. Evenly fill mushroom caps with mixture and place, filling side up, on parchment-lined baking sheet.
  7. Bake for 20 minutes. Let cool, serve while warm.