These make for a delish appetiser. They are great served on a platter as hors d’oeurves or you could serve them as an entrée with a side of mixed salad or some pita bread.
We prefer to use cup mushrooms for this dish as they are a great bite sized option and can be easily stuffed with the cheesy, tasty goodness.
Mushrooms are used often in vegan and vegetarian dishes for their meaty flavour and texture but they also have fabulous health benefits too. They are high in dietary fibre, iron, selenium and vitamin C.
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.
- 1 cup cashews
- 20 cup mushrooms
- ¼ cup sundried tomatoes
- ¼ cup pitted kalamata olives
- 4 cloves of Australian garlic
- 3 stems of parley (leaves only)
- 1 tsp. oregano
- 2 tbsp. nutritional yeast
- Salt and pepper
- ½ kalamata olives for garnish
- Optional- Sprouts for garnish
- Activate cashews overnight in filtered water.
- Pre heat oven on 180’c.
- Remove stems from mushrooms, using a sharp knife I also cut about 1cm around to create a smooth edge. Reserve the stems for stocks, sauces or stirfrys.
- Add cashews, sundried tomatoes, kalamata olives, garlic, parsley, oregano, nutritional yeast, salt and pepper into a food processor (20sec, Speed 5)
- Spoon mixture into mushrooms, sit slightly higher than the mushrooms
- Cook in a preheated over- 15mins, 180’c until lightly golden on top
- Garnish with remaining kalamata olives and sprouts if using.