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

cashew cream

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.