Vegan Cheese Stuffed Mushroom

5 from 1 vote
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Course: Appetizer, Side Dish, Vegan
Prep Time: 20 minutes
Cook Time: 2 hours 33 minutes
Total Time: 2 hours 53 minutes
Servings: 6 - 4 mushrooms
Calories: 293kcal
Author: Michaell Johnson at Foodscape


  • 24 Crimini Mushrooms
  • Vegan Cheese
  • 1 cup cashews soaked at least 2 hours
  • 1/2 cup almonds soaked overnight, or for 1 hour with boiling water poured on them
  • 2 tbsp olive oil
  • 1 tbsp avocado oil
  • 1 tbsp tahini
  • 4 tbsp lemon juice
  • 3/4 tsp rosemary
  • 1/2 tsp thyme
  • 1 12 tsp salt


  • Soak the almonds overnight (or for 1 hour with boiling water poured on them) in water. Make sure the water covers the almonds.
  • Soak the cashews in water for at least 2 hours. Make sure the water covers the cashews.
  • Take a damp paper towel and wipe down each mushroom. Twist each mushroom stem out to create a hollow center.
  • Preheat Oven to 350°F.
  • Put all ingredients into high power blender (EXCEPT MUSHROOMS), secure lid and blend until smooth.
  • For Blendtec: Press the SMOOTHIE button or blend on a Low speed for 10 seconds, then a Medium to Medium-Low speed for 10 seconds, then Medium to Medium-High speed for 40 seconds. Do this for two cycles. Add dash of water per cycle to make it softer.
  • For Vitamix: Select VARIABLE, speed #1. Turn machine on and slowly increase speed to VARIABLE, speed #10, then to HIGH. Blend for 1 minute and 45 seconds, using the tamper to press the ingredients into the blades.
  • Spoon Vegan Cheese into tops of mushrooms.
  • Top each mushroom with a sprig of Thyme
  • Bake at 350°F for 30 minutes
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes


Serving: 4g | Calories: 293kcal | Carbohydrates: 20.2g | Protein: 6.8g | Fat: 22.9g | Saturated Fat: 2.6g | Polyunsaturated Fat: 10g | Sodium: 649mg | Fiber: 3.4g | Sugar: 2.9g