Sriracha Stuffed Mushrooms
This was one of our very first recipe creations as a team, and it is now a party favorite. With Ray’s nickname for Julieanna being “Nooch” due to her love of nutritional yeast, Sriracha as a choice condiment on almost everything, and mushrooms as one of our mutually favorite foods, these spicy, decadent bites of umami cover all the bases. Serve these to guests, or eat them all yourself. By using the mushroom stems in the stuffing, we’ve trimmed the waste to keep your waist trim.
- 24 oz baby bella mushrooms shiitake caps can be used
- 1/2 cup raw cashews
- 3 tbsp nutritional yeast
- 1 cup roughly chopped red bell
- 2 cloves garlic, minced
- 3 tbsp Sriracha hot sauce
- 2 tbsp freshly squeezed lemon juice
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Wipe the mushrooms with a moist paper towel or soft brush and remove the stems. Dice the stems and set aside in a medium bowl. Place the mushroom caps on the prepared baking sheet.
In a blender, pulse the cashews and nutritional yeast to a fine powder. (Do not over blend.) Scrape the corners of the blender with a spatula to make sure all the powder is free. Add the bell pepper, garlic, Sriracha, and lemon juice and blend until fully combined and creamy. If it is too thick, a small amount of water can be added, but take care not make it too thin and runny.
Add the sauce to the bowl with the mushroom stems and gently stir to combine. Spoon the mixture evenly into each mushroom cap.
Bake in the oven for 25 to 30 minutes or until the filling is firm and golden and the mushrooms have released most of their liquid. Serve hot.