[Creative Commons photo by Chris Scott]
This is a recipe that I made a few Thanksgivings ago, and it was a total hit with vegans and omnis alike! This recipe can also be served totally raw! Just skip the baking, and let the ingredients set for about an hour at room temperature. If you want to make it 100% raw, just leave out the bread, adding an extra handful or two of spinach.
- 1-2 slices bread, toasted and ground in the food processor
- 2 cloves garlic
- 12 “stuffing” mushrooms, stems removed and reserved
- 1/2c raw cashews pieces
- salt, pepper, onion powder, to taste
- 2 handfuls spinach
- 1 handful fresh basil
- 1/2c nutritional yeast
olive oil
Preheat the oven to 350°.
Process each ingredient in the food processor and combine everything in a big bowl. Drizzle with enough olive oil to moisten.
To stuff the shrooms, form a ball with about 2T stuffing and cram it right into the caps! Layer the stuffed shrooms on a greased glass baking pan.
Bake for 15-20 minutes. You can serve them right out of the oven or at room temperature.
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