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Sriracha-Stuffed Mushrooms

Course Main Courses, Side Dishes
Cuisine American

Ingredients
  

  • 24 oz baby bella mushrooms 1 large 24package
  • 1/2 cup raw cashews
  • 3 tbsp nutritional yeast unfortified if available
  • 1 cup red bell pepper seeded, ribs removed, roughly chopped
  • 2 garlic cloves minced
  • 2 tbsp sriracha
  • 2 tbsp lemon juice

Instructions
 

  • Preheat oven to 350 degrees F and line baking sheet with parchment paper.
  • Wipe mushrooms with moist paper towel or soft brush and remove stems. Dice stems and set aside in a medium-sized mixing bowl. Place mushroom caps on prepared baking sheet.
  • In blender, add cashews and nutritional yeast flakes and pulse until a fine powder, but not long enough that it creates a nut butter. Scrape corners of blender with spatula to make sure the powder is not sticking to the sides of blender.
  • Add bell pepper, garlic, sriracha and lemon juice and blend until fully combined and creamy. If it is too thick, a small amount of water can be added. Be cautious not to make it too thin.
  • In the mixing bowl, fold sauce into the mushroom stems. Spoon mixture into each mushroom cap evenly.
  • Bake in oven for 20-25 minutes or until filling is firm and golden and mushrooms have released most of their liquid. Serve hot.
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