Miso Stuffed Shiitakes
These inviting mushroom bites pack a spicy little punch! Stuffed with a miso cashew "cheese", they're an irresistible party favorite.
Equipment
- Food Processor
Ingredients
- 10-12 oz shiitake mushrooms
- ¾ cup raw cashews (unroasted/unsalted)
- 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 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.
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
- This appetizer was adapted from Randy Clemens' Stuffed Sriracha 'Shrooms recipe published in The Veggie-Lover's Sriracha Cookbook.
- Amount of miso "cheese" made is 1 cup.
- You can either make the cheese or prep the entire recipe a day ahead to save time. Bring to room temp and drizzle with olive oil before baking them.
Nutrition
Calories: 242kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 279mgPotassium: 488mgFiber: 4gSugar: 3gVitamin A: 204IUVitamin C: 8mgCalcium: 25mgIron: 2mg
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