one green planet
one green planet

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

Rosemary Stuffed Mushrooms [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

2-4

Cooking Time

20

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

    •  

How to Prepare Rosemary Stuffed Mushrooms [Vegan]

  1. Soak raw cashews in 2 cups of hot water for 20 minutes. Line a baking sheet with parchment paper. Preheat oven to 350°F.
  2. Wash mushrooms. Remove and dice stems.
  3. 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.
  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 tablespoon at a time until smooth consistency is reached.
  5. In a mixing bowl, combine the cooked veggie mixture and cashew puree. Stir until evenly combined.
  6. Evenly fill mushroom caps with mixture and place, filling side up, on a parchment-lined baking sheet.
  7. Bake for 20 minutes. Let cool, serve while warm.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



    Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

    About The Author

    photourl

    Natalie Martin MS, RD and Lexie Staten MS, RD

    See My Recipes

    Wholly Plants is co-authored by Registered Dietitians and sisters who are
    passionate about sharing the what, why, and how of a whole-food, plant-based diet. Their professional credentials provide them with the tools to understand and incorporate the evidence that food influences health. Their background as farm girls gives them a unique, big-picture perspective about where food comes from and how it affects the planet. Their love of all things food motivates them to create delicious, beautiful dishes.

    Comments