This is a gluten-free and dairy-free twist on one of our favorites.
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.