How do I prepare the cashews for the stuffing?

Soak the raw cashews in 2 cups of hot water for 20 minutes before draining and processing them with reserved water to create a smooth puree.

What kind of mushrooms are best for this recipe?

The recipe specifies using white mushrooms, with their stems removed and diced to be incorporated into the savory filling.

Can I make these stuffed mushrooms with a bit of spice?

Yes, the recipe includes 1/2 teaspoon of red pepper flakes as an optional ingredient, which you can add to the sauteed vegetables for a touch of heat.

How do I ensure the cashew filling is smooth and creamy?

After draining, process the cashews with 1/2 cup of reserved soaking water, turmeric, salt, and pepper in a food processor, stopping to scrape down the sides and adding additional reserved water 1 tablespoon at a time until a smooth consistency is reached.

What is the best way to store leftover Rosemary Stuffed Mushrooms?

After baking, allow the stuffed mushrooms to cool completely, then store them in an airtight container in the refrigerator. Reheat gently when ready to serve.

1.5K Views 4 years ago

Rosemary Stuffed Mushrooms
[Vegan]

Name: Rosemary Stuffed Mushrooms [Vegan]
Cook time: 20 min
Yield: 2-4
Ingredients: 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; 

NR By: Natalie Martin MS, RD and Lexie Staten MS, RD

Author Bio

Wholly Plants is co-authored by Registered Dietitians and sisters who are passionate about sharing the what,... Read More

Order with Instacart Download Our App

Close-up of golden-brown Rosemary Stuffed Mushrooms, filled with a creamy cashew and spinach mixture, served warm on a platter.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Mushroom Recipes

Rosemary Stuffed Mushrooms [Vegan]

2-4

Dairy Free

Vegan

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

Ingredients You Need for Rosemary Stuffed Mushrooms [Vegan]

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

Order with Instacart Download Our App

How to Prepare Rosemary Stuffed Mushrooms [Vegan]

Soak raw cashews in 2 cups of hot water for 20 minutes. Line a baking sheet with parchment paper. Preheat oven to 350°F.
Wash mushrooms. Remove and dice stems.
Add diced mushroom 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.
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 tablespoon at a time until smooth consistency is reached.
In a mixing bowl, combine the cooked veggie mixture and cashew puree. Stir until evenly combined.
Evenly fill mushroom caps with mixture and place, filling side up, on a parchment-lined baking sheet.
Bake for 20 minutes. Let cool, serve while warm.