Cashew Stuffed Mushrooms with Pesto

Cashew Stuffed Mushrooms with Pesto

I made this appetizer for my work Christmas Party.  This is a simple recipe with rich and creamy flavors.  I used the pesto cubes I froze last week.  I make cashew cheese to replace dairy in many of my savory recipes.  Cashews are an excellent source of magnesium, copper, manganese, tryptophan and mono-unsaturated fats.  Magnesium is great for bone and muscle health preventing muscle spasm and low bone density.  Copper is used for antioxidant defense, energy production and bone and vessel health.  Tryptophan is an amino acid that is particularly important in serotonin production for mood stability.  The mono-unsaturated fats found in cashews are very healthy for your heart.  The particular mono-unsaturated fatty acid found in cashews is called oleic acid, which is also found in olive oil.  Research has found these to be extremely cardioprotective, particularly in people with diabetes.  The nutritional yeast I used  is a rich source of Vitamin B12, essential in preventing anemia particularly in the vegetarian and vegan lifestyles.


Servings: 30 Mushrooms

1 cup raw cashews
3/4 cup water
1/4 cup nutritional yeast
1/2 teaspoon sea salt
3 cloves garlic
30 mushrooms
1/2 cup pesto
2 tablespoons extra virgin olive oil

  1. Preheat oven to 375 degrees Fahrenheit.  For the cashew cheese, in a food processor, combine the cashews, water, nutritional yeast, sea salt and garlic and blend until evenly combined.
  2. Remove the stem from the mushrooms and put them cavity up on a lightly olive oiled baking sheet.  Spoon the cashew cheese into the cavity and then dollop pesto on top.  Drizzle the olive oil over the prepared mushrooms and then place in preheated oven and bake until mushrooms are tender and filling is light golden, approximately 20 minutes.
  3. Serve hot or cool.  I thinly sliced basil and sprinkled it over the mushrooms and then drizzled olive oil over the baked mushrooms to garnish.