Ingredients for Cashew Stuffed Mushrooms
- Mushroom
- 2 tablespoons butter
- Onions
- Seasoned Stuffing Mix
- 1 cup raw cashews (soaked in hot water for at least 30 minutes, then drained)
- White Wine
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How to Make Cashew Stuffed Mushrooms
- Preheat oven to 400°F (200°C).
- Clean and remove stems from 1 pound (approximately 15) medium-sized mushrooms. Finely chop the stems.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1/2 cup chopped onion and the chopped mushroom stems. Sauté for 5-7 minutes, until softened.
- Remove from heat and stir in 1 cup raw cashews (soaked in hot water for at least 30 minutes, then drained), 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1 clove garlic (minced), 1 tablespoon lemon juice, salt, and pepper to taste.
- Spoon the cashew mixture generously into the mushroom caps, mounding and slightly compressing the stuffing to create a rounded dome.
- Arrange the stuffed mushrooms in a baking dish and chill for at least 30 minutes (optional, but helps the stuffing set).
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and slightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
9g
Fat
32g
Carbs
2g
