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Stuffed Mushrooms

Stuffed Mushrooms

These stuffed mushrooms are the perfect appetizer to share with vegan and non vegan friends. With creamy cashews and chewy faro, this recipe has an addicting quality that makes it a natural crowd pleaser. Enjoy!

Prep Time: 15 minutes     Total Time: 45-60 minutes     Serves: 2-3


1/4 cup cooked faro

*2 tbs cashew cream

**2 tbs minced shallot

1 clove of garlic

5-7 large mushrooms

1 cup spinach leaves

1/2 tsp lemon juice

1-2 tsp fresh or dried spices (parsley, rosemary, oregano, etc.)***

*If faro is not available, you could substitute brown rice, quinoa, or any other grain you have handy.

**Cashew cream is a basic blend of soaked cashews and water. A more detailed recipe can be found here:

***I used a combination of fresh parsley and dried rosemary, but you can use whatever you have on hand.


  1. Preheat your oven to 350 degrees Fahrenheit (If you’re using an air fryer, skip this step.)
  2. Cook your faro and allow it to cool.
  3. If you don’t have any on hand already, prepare the cashew cream.
  4. Cut the stems of your mushrooms off, and mince them. 
  5. Mince your shallot and garlic. 
  6. Add the mushroom stems, shallot, and garlic to a pan and cook over medium high heat until the onions have started to turn clear.
  7. Once the mixture is mostly cooked, add the spinach. 
  8. When  the spinach has wilted, remove the mixture from the heat and transfer it into a small bowl. Allow the mixture to cool.
  9. Add the cashew cream, lemon juice, and spices to the mixture. Stir to combine. 
  10. Gently spoon the mixture into the tops of the mushrooms, creating a domed shape. 
  11. Bake the mushrooms at 350 degrees for 15-25 minutes, or air fry the mushrooms at 350 degrees for 10 minutes. 
  12. Serve the mushrooms on their own as an appetizer, or with fresh vegetables for a delicious healthy meal. Enjoy!


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