These inviting mushroom bites pack a spicy little punch! Stuffed with a miso cashew “cheese”, they’re an irresistible party favorite.
This appetizer was adapted from Randy Clemens’ Stuffed Sriracha ‘Shrooms recipe published in The Veggie-Lover’s Sriracha Cookbook.
Shiitake mushrooms have always been one of my favs and I’m so spoiled to be able to pick-up fresh ones here in Colorado. They have a broad, flat cap and are generally on the smaller side which makes stuffing them very easy. Rich and meaty in flavor, they flawlessly combine with the vegan miso “cheese” to create this delicious appetizer. Speaking of miso…I swapped sriracha from the original recipe with a mouth-watering chili paste called MisoHeat made locally in Denver that you can buy here. I’m telling you…these irresistible finger bites are a hit for a reason!
If you’re in the Denver Metro area I encourage you to shop local! In addition to buying MisoHeat here, I sourced the shiitakes from two of my fav mushroom shops:
Mush love and happy cooking! 🍄
Jump to:
Ingredients
- Shiitake mushrooms
- Raw cashews (unroasted/unsalted)
- MisoHeat Chili Paste
- Nutritional yeast
- Almond milk
- Rice vinegar
- Garlic powder
- Onion powder
- Paprika
- Warm water
- Olive oil
- Chives or basil for garnish
See recipe card for quantities.
Instructions
Soak raw cashews for 2-4 hours. Drain. Preheat oven to 375℉.
Add drained cashews to a food processor along with nutritional yeast, MisoHeat, vinegar, milk, garlic powder, onion powder, paprika, and warm water. Blend until smooth. Refrigerate in an airtight container for 1-2 hours to thicken.
Cut off the shiitake stems from the caps and discard.
Line caps evenly on a nonstick baking sheet. Spread the miso “cheese” into the caps with a spoon then drizzle with olive oil.
Bake for 20-25 minutes, until the caps have wrinkled and the cheese is hardened. Transfer to a plate and garnish with chives or basil.
Serve immediately.
Recipe
Mushroom Fried Rice
Equipment
- Instant Pot
Ingredients
- 1⅓ cup raw basmati rice (4 cups cooked)
- 1⅓ cup water + excess water to presoak/rinse rice
- 12-16 oz sliced mushrooms of choice (e.g. shiitakes or baby bellas)
- 3 eggs slightly beaten
- 1 cup shredded carrots
- ½ cup bean sprouts
- ½ cup frozen peas
- ¼ cup chopped green onions
- 6 tablespoon avocado or vegetable oil, split in half
- ¼ cup soy sauce (bragg liquid aminos or coconut aminos for GF)
- 1 tablespoon oyster sauce (omit for GF)
- 2 teaspoon sesame oil
- dash of white pepper
- salt to taste
- 1-2 cups cooked shrimp, pork or chicken (optional)
Instructions
Instant Pot Rice
- Soak rice in excess water for an hour at room temperature. Quickly rinse until clear with cold water in a strainer once ready.
- Put vent in sealing position on the instant pot then add the water and rice.
- Cook at high pressure for 4 minutes then let sit for 5 minutes before releasing any remaining pressure.
- Turn the instant pot off and fluff the rice. Let sit until ready to fry in the wok.
Mushroom Fried Rice
- Rinse bean sprouts in cold water and drain.
- In a wok (or large frying pan), heat 3 tablespoons oil and stir fry mushrooms for 5-8 minutes, flipping halfway through.
- Add bean sprouts and carrots and cook for another 2-3 minutes then remove everything to a strainer.
- Heat remaining 3 tablespoons oil in the wok and stir fry the cooked rice for 2-3 minutes.
- Push rice to the sides and pour in the slightly beaten eggs. Scramble until satisfied.
- Stir the rice and egg together then pour in the soy sauce, oyster sauce and sesame oil. Also add the cooked meat or shrimp if using. Sauté together for 1-2 minutes.
- Add mushrooms, sprouts, eggs, peas, and green onions. Stir fry 1-2 more minutes, until the frozen peas are cooked through. Serve immediately.
Notes
- This recipe is customizable to add-in any favorite veggie or additional protein such as cooked shrimp, pork or chicken.
- Store in an air-tight container up to 3-4 days.
- To reheat, add a dollop of butter or oil and 1-2 tablespoons of water. Cover loosely and microwave until it’s steaming hot (2-3 minutes), stirring halfway through.
