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
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
Preheat oven to 350 F
Make the savory cashew cream
Wash mushrooms and parsley, and remove stems from mushrooms.
Spoon in cashew cream.
Top with parsley and olive oil, save some parsley for garnish after cooking.
Bake for 20 minutes. Enjoy!
Nutrition per serving:
Saturated Fat 1g