Vegan Stuffed Mushrooms with Italian Style Risotto

The perfect sharing appetizer for your next function. Delicious mushrooms stuffed with true Italian style risotto will certainly impress your guests.


  • 12 large button mushrooms
  • 1 tsp olive oil


  • 1 tbsp avocado oil or cooking oil of choice
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup arborio rice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 cups vegetable stock divided
  • 1/3 cup dried cranberries


  • 1/4 cup raw cashews
  • 1.5 tbsp nutritional yeast
  • 1/4 tsp salt
  • Pinch garlic powder

Vegan Stuffed Mushrooms with Italian Style Risotto #Appetizerrecipes


  1. Preheat the oven to 375 degrees F and line a baking tray with parchment paper.
  2. Using a paring knife, carefully remove the mushrooms stems, finely chop them, and set aside. Then using a small spoon, carefully scrape out the gills and discard.
  3. Place the mushrooms hollow side down on your tray and brush the tops with your olive oil using a silicone brush. Bake for 10 minutes and then using a paper towel, absorb any excess moisture that the mushrooms released during baking, and flip them hollow side up. Set aside.
  4. Full instructions visit @thishealthykitchen

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