Cashew “Cheese” Stuffed Mushrooms

Cashew “Cheese” Stuffed Mushrooms
Cashew-Cream-Cheez-Stuffed-Mushrooms

The busy holiday season is almost here, so this is a perfect excuse to get in the kitchen and make a favorite party recipe using my cashew “cheese” dip.

Mushrooms have been touted as miraculous and magical and while those words tend to be used as exaggerated health claims there are loads of nutritional benefits backed up by scientific research that mushrooms can proudly proclaim.

Mushrooms have wellness promoting nutrients

Like Vitamin D, immune supportive properties which may benefit your white blood cells, reduce risk of certain cancers – check out this free webinar for more info on mushrooms from the National Cancer Institute (USA).

Mushrooms go far beyond the white buttons.

Get creative with shiitake, maiitake, reishi types at the grocery store which have long been used in traditional medicine across the globe for a long list of ailments. I love to use baby portobello or crimini mushrooms to make this fun dish.

These stuffed mushrooms are easy to make and a favorite I like to bring to fall parties and school functions.  Vegan, gluten and dairy free they make a healthy side dish or snack. Looking for a time saving tip?!  Skip the homemade cashew dip and purchase a delicious prepared alternative, like Treeline Soft Cheese.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 mushrooms

INGREDIENTS:

  • 12 mushrooms, I used baby bella
  • 1/4 cup cashew cream or Treeline Cheese Spread
  • 2 tbsp parsley, chopped
  • sea salt and ground black pepper, to taste
  • 1 tsp olive oil

DIRECTIONS:

  1. Preheat oven to 350 F
  2. Make the savory cashew cream
  3. Wash mushrooms and parsley, and remove stems from mushrooms.
  4. Spoon in cashew cream.
  5. Top with parsley and olive oil, save some parsley for garnish after cooking.
  6. Bake for 20 minutes. Enjoy!

Nutrition per serving:

  • Calories 70
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 150mg
  • Carbohydrates 4g
  • Fiber 1g
  • Sugars 2g
  • Protein 3g

Stacy Kennedy, MPH, RD, CSO, LDN is a Board-Certified Specialist in Oncology Nutrition and senior clinical nutritionist for Dana-Farber/Brigham and Women’s Hospital Cancer Care, Harvard Medical School teaching affiliates, in Boston. Stacy created and serves as project manager and lead writer for Nutrition Services content on the award-winning, Dana-Farber website and affiliated Nutrition app. Her app and cancer video series have been featured in popular press and industry magazines. Stacy is regularly featured in TV, radio, podcasts, documentary films and print media.

Stacy teaches nutrition at Simmons College. She co-founded her private practice, Wellness Guides, LLC and works as a nutrition consultant and advisor for numerous businesses and non-profit organizations in the health, wellness, food and technology spaces.  She is former Chief Wellness Officer and currently sits as an Advisor for AVA, a tech-nutrition startup leveraging artificial intelligence for meal tracking, planning & expert nutrition coaching. She is featured in Lighter, the plant-based nutrition-tech tool for meal planning.

Stacy is an American College of Sports Medicine Certified Personal Trainer and Group Exercise Instructor. Stacy received a B.S. in Dietetics from Indiana University, completed her Dietetic Internship at Massachusetts General Hospital and earned a Masters in Public Health from the University of North Carolina at Chapel Hill.

She enjoys yoga, running, cooking and caring for her husband, sons and dogs.