Enjoy this easy to make appetizer. It is great to indulge in some stuffed mushrooms without the dairy or casein.
These are one of my favourite appetizers that are so tasty.
TASTE AND TEXTURE:
Texture is smooth and chewy, with a creamy, cheese filled flavouring.
This picture is before they go into the oven. The filling will spill over a little once they have finished baking.
INGREDIENTS:
- Mushrooms cremini or white
- Cashews raw
- Garlic
- Green Spring Onion
- Nutritional Yeast
- Plant-Based Cream Cheese – I used Violife
- 1 Russet potato – small hand size
- 1 Carrot
LEFT OVER CREAM CHEESE SAUCE:
You may have some cream cheese left over. Use cold or warmed up.
Use as a:
- Nacho dip
- Pasta Sauce
- Rice Sauce
- Vegetable dip
- On top of cooked Vegetables
Store in the fridge for 2 days.
DIET:
If you are on my Weight Management Program the portion to enjoy is 6 roughly.
THIS RECIPE IS FRIENDLY FOR:
Vegan, Vegetarian, Plant-Based, Low-Sodium, Children, Diabetics, Celiac, and Weight Management see notes.
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Cream Cheeseless Stuffed Mushrooms - Plant-Based GF
Completely Dairy Free! An easy to make, tasty cheese filled mushroom appetizer.Texture is smooth, with a creamy, garlic cheese flavour.Serve warm is the best.Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, plant-based,, celiac friendly and weight management friendly.
Equipment
- Small baking pan lined with parchment paper
- Small sauce pan
- Blender or Food Processor
- Spatula, butter knife
- cup, 1/3 cup, 3/4 tsp, tsp, tbsp
Ingredients
- 1 Russet potato, peeled, and cut into small pieces
- 1 Carrot, peeled, and sliced
- 1 Green Spring Onion sliced
- 1/4 cup Cashews Raw
- 2 Garlic cloves - approximately 1 tbsp. pressed
- 1 tsp Onion powder
- 3/4 tsp Himalayan or Sea Salt ground
- 1/3 cup Nutritional Yeast
- 1 tsp Apple Cider Vinegar
- 1 tbsp Fresh Lemon juice
- 1/8 tsp Red Pepper Flakes
- 1/2 container Plant-Based Cream Cheese. I used Violife. Leave out to get soft.
- 1-2 containers Mushrooms - Cremini's or White. Remove the stems.
Instructions
- Preheat oven 400°F
- Add potato's and carrots to the small pot. Add water enough to cover. High heat to boiling, turn down to low boil for 10 minutes.Use colander to drain water.
- Add potato's and carrots to the blender or Food Processor. Add the cream cheese, spring onion, cashews, nutritional yeast, garlic, onion powder, salt, apple cider vinegar, lemon juice, and red pepper flakes. Pulse a few times to break up most of the big chunks, then turn to high speed to blend to a creamy texture. Use the spatula a few times to scrape down the sides.
- Prepare the mushrooms that have their stems removed. Take the butter knife, place it inside where the step was, and and gently tap down into the meaty part of the mushroom. Twist the knife to remove a very small part of the mushroom to allow more of the cheese filling to go in. Repeat all of the mushrooms.Add all of the mushrooms to the baking tray parchment paper. Take each one and overfill them with the cream cheese blend, using a small spoon.Bake for 15 minutes. The cream cheese may ooze over the mushroom.Serve and enjoy warm.
- You may have some cream cheese left over that can be used as a dip, into pasta, rice, or on top of vegetables. Store in the fridge for 2 days
Tried this recipe?Let us know how it was!