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 Agape Mushrooms.
Mush love and happy cooking! 🍄
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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
Miso Stuffed Shiitakes
Ingredients
- 12 oz shiitake mushrooms
- ¾ cup raw cashews
- 3 tablespoon MisoHeat Chili Paste
- 2 tablespoon nutritional yeast
- 2 tablespoon almond milk
- 2 teaspoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ cup warm water
- 2 tablespoon olive oil
- 2 tablespoon chives or basil for garnish
Instructions
Miso Cashew "Cheese"
- Soak raw cashews for 2-4 hours. Drain
- Preheat oven to 375F.
- 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.
Miso Stuffed Shiitakes
- 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.
Notes
- MisoHeat is an amazing chili paste made locally in Denver.
