Name: Cheesy Cashew Stuffed Mushrooms
Ingredients: 24 large button mushrooms (stems discarded); 1/4 cup Vidalia onion (minced); 2 Tbsp. extra-virgin olive oil; 1 cup cooked wild rice; 1/4 cup GO Veggie! Dairy Free (Vegan Mexican Style Shreds); 1 large carrot (peeled and grated); 1/2 cup cashews (finely chopped); 2 Tbsp. salsa; 1 tsp. sea salt; 1/2 tsp. ground black pepper; 3 chives (finely chopped)

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Cheesy Cashew Stuffed Mushrooms

Gluten-Free & Vegan!

Author: Amie Valpone

Ingredients

24 large button mushrooms stems discarded
1/4 cup Vidalia onion minced
2 Tbsp. extra-virgin olive oil
1 cup cooked wild rice
1/4 cup GO Veggie! Dairy Free Vegan Mexican Style Shreds
1 large carrot peeled and grated
1/2 cup cashews finely chopped
2 Tbsp. salsa
1 tsp. sea salt
1/2 tsp. ground black pepper
3 chives finely chopped

Instructions

Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray; set aside.
In a small skillet over medium heat, cook onions in oil until translucent, approximately 4-5 minutes.
Add rice, cheese, carrots, cashews, salsa, sea salt and pepper; cook for 3 minutes or until warm. Remove from heat.
Using a teaspoon, transfer mixture in each mushroom cap.
Place stuffed mushrooms in a single layer on the prepared baking dish. Bake for 10 minutes or until warm.
Remove from the oven; garnish with fresh chives & serve.

Author
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Amie Valpone

Amie Valpone, HHC, AADP is the Editor-in-Chief of The Healthy Apple and the author of 3 cookbooks.A Manhattan celebrity chef, Culinary Nutritionist, and food photographer, Amie specializes in clean, simple gluten-free and dairy-free recipes.

Cheesy Cashew Stuffed Mushrooms