Mouthwatering Vegan Stuffed Mushrooms with Almond Feta & Herb Cream

Allergens

Nuts (Almonds)

Ingredients

• 16 large button or cremini mushrooms
• 2 cups raw almonds, soaked overnight
• 1 cup fresh basil leaves
• 1/4 cup nutritional yeast
• 1 tablespoon apple cider vinegar
• 1/2 cup water
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup chives, finely chopped
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems, setting them aside for another use or discarding.
3. In a food processor, combine soaked almonds, basil leaves, nutritional yeast, apple cider vinegar, water, sea salt, garlic powder, onion powder, and freshly ground black pepper. Process until smooth and creamy.
4. Spoon the almond feta mixture into a piping bag or a Ziplock bag with a corner snipped off.
5. Pipe the almond feta mixture into each mushroom cap, filling them generously.
6. Bake for 20 25 minutes, until the mushrooms are tender and the almond feta is golden brown.
7. In a small bowl, mix together finely chopped parsley, chives, lemon juice, and a pinch of sea salt.
8. Remove the stuffed mushrooms from the oven and let them cool for 5 minutes.
9. Drizzle the herb cream over the top of each mushroom and serve immediately.

Chef’s Insight

Using a mix of fresh basil and parsley adds a vibrant color contrast to the dish, while also enhancing the flavor.

Notes

This recipe is perfect for entertaining guests or as a main dish for a vegan dinner party.