Savorful Mushroom Delight: Vegan Stuffed Goodness

Step 1

Begin by immersing cashews in water for 1 to 2 hours until they plump up, then give them a good drain.

Step 2

Next, let your creativity flow as you blend the now creamy cashews with 1 cup of water, adjusting with an additional 1 to 2 tablespoons if necessary for a smooth consistency.

Step 3

As the oven warms up to a cozy 350 degrees F (175 degrees C), spritz a baking sheet with a touch of cooking spray.

Step 4

Take a moment to tenderly wipe clean the mushrooms with a damp paper towel. Gently remove the stems, setting the caps aside, and finely chop the stems while discarding any tough bits.

Step 5

In a spacious skillet over medium heat, infuse oil with the chopped mushroom stems and garlic until fragrant, about 3 minutes, ensuring the garlic doesn't brown. Allow this aromatic mixture to cool off peacefully.

Step 6

Merge the cashew cream with nutritional yeast, salt, black pepper, onion powder, and a hint of cayenne pepper into the now-cooled mushroom medley. With a delicate touch, spoon the flavorful mixture into each mushroom cap generously. Place the stuffed mushroom caps onto the awaiting baking sheet.

Step 7

Bake in the preheated oven until the mushrooms exude warmth and a savory liquid emerges beneath the caps, typically around 20 minutes.