Cheesy Cashew Stuffed Mushrooms
Gluten-Free & Vegan!
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.
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.
Latest posts by Amie Valpone (see all)
- Honey Lemon Quinoa Bowl - March 2, 2018
- Nourishing Zucchini Tarragon Soup - January 2, 2017
- Healthy Gluten-free Panzanella - March 16, 2016
Leave a Reply