This is a gluten-free and dairy-free twist on one of our favorites.
You can also use this recipe as Spinach Dip to serve with your favorite GF crackers, veggie sticks, or plantain chips.
This stuffed mushroom recipe is easy to prepare, and complies with several dietary needs- It’s gluten-free, dairy-free, paleo, whole30-approved!Print
Stuffed Mushrooms- GF/DF
For Cashew Cream
1 cup raw cashews
1 tsp. olive oil
1/2 tsp. sea salt
1 Tbsp. nutritional yeast
1/4 cup water
For the Filling
1 lb. crimini mushrooms, cleaned and destemmed
1/2 lb. Italian sausage, optional
2 Tbsp. ghee or olive oil
mushroom stems, chopped
1/2 onion, minced
1 clove garlic, crushed
2 handfuls spinach, chopped
1/2 tsp. salt
1/4 tsp. red pepper flakes
Soak cashews in a bowl covered with hot water for at least 30 minutes.
Preheat oven to 375 degrees F.
If using sausage cook it in a skillet over medium heat. Remove from pan and set aside.
If not using sausage add ghee to a skillet over medium heat.
Saute mushroom stems and onion until soft. Add the garlic and spinach and cook until spinach has wilted- set aside.
To make the cashew cream:
Drain the soaked cashews and place them in a high powered blender or food processor.
Add 1/4 cup water, olive oil, salt, and nutritional yeast.
Blend until creamy, adding more water a little at a time until desired creamy consistency is reached.
Fold the cashew cream, sausage, and spinach mixture together.
Arrange the mushroom caps on a lightly greased baking sheet. Scoop large spoonfuls of the mixture into the cavity of each mushroom cap.
Bake for 20-30 minutes or until the mushrooms are soft.