Miso Stuffed Shiitakes
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.
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.
Nutrition
Serving: 1gCalories: 164kcalCarbohydrates: 11gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 187mgPotassium: 354mgFiber: 3gSugar: 2gVitamin A: 136IUVitamin C: 6mgCalcium: 17mgIron: 2mg
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