Stuffed Cremini Mushrooms w/ Cashew Cheese and Slivered Grape Tomatoes

roasted crimini with cashew cheese and grape tomatoes

I’m a huge fan of recipes that make me seem like an amazing gourmet chef, while actually requiring little to no skillz and even less time! The only special tool is a good serrated knife, for thinly slicing the grape tomatoes.

If you’ve never made cheese from nuts before, this recipe is very simple–throw all of the ingredients into a blender, and if you have time, let the result sit for a couple of days to age. Here’s the recipe, and clearly the inspiration for this appetizer: Portobello Mushroom Cashew Cheese Burgers. This recipe will make a lot of extra (probably 10x), but no worries; this cheese was approved by the harshest critics I know…my sister’s kids. Spread it on sandwiches or crackers, or enjoy with some crisp vegetables.

On to the recipe…

Serves: 2, easily doubled or quintupled
Time: 10 mins in advance (cashew cheese) + 20 mins day of

Ingredients
10 cremini mushrooms, larger if possible
cashew cheese (recipe linked above)
1 tsp extra virgin olive oil
4 grape tomatoes, thinly sliced
1 chopped scallion, green part only for garnish (don’t throw out the white part, use for something else)

Instructions

1. Make the cashew cheese 2-3 days in advance if you can. It takes about 10 minutes to throw together. The recipe doesn’t specify the type of miso, but I used white miso.

2. Preheat oven/ toaster-oven to 350°F. Rinse the mushrooms and remove the stems, then toss with olive oil.

3. Roast the mushrooms for 10-12 minutes with the stem-side down.

4. Allow the mushrooms to cool for 5 minutes, until they’re cool enough to handle. Fill with cashew cheese, then top with a slice of grape tomato and a couple of scallions. Serve immediately or at room temperature.

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