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Cheesy Cashew Stuffed Mushrooms

Gluten-Free & Vegan!
Author: Amie Valpone


  • 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


  • 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.