Vegan Ricotta + Quinoa Stuffed Mushrooms

3.58 from 7 votes

Vegan Ricotta + Quinoa Stuffed Mushrooms

This recipe really couldn't be easier to make. The "cheese" is a base of cashews with some nutritional yeast, lemon juice and a few other ingredients to give it a cheese-like flavor. Then mix that all up with some fresh, sautéed spinach, cooked quinoa and a few spices, and you've got the dreamiest vegan cheesy filling on your hands

Prep Time4 30

Cook Time35

Total Time5 5

Course: Main Course

Cuisine: American, Italian

Keyword: healthy pasta, mushroom, stuffed mushrooms, vegan ricotta

Servings: servings

Calories: 346kcal

Author: Alyssa

Ingredients

for the cashew ricotta:
2 cups raw cashews soaked at least 4 hours
Juice of 1 lemon
3 large garlic cloves
6 tablespoons nutritional yeast
1 teaspoon miso paste
1 teaspoon wheat free tamari
2 teaspoons ground basil
2 teaspoons ground oregano
1 - 2 tablespoons water if needed
for the stuffed mushrooms:
5 cups fresh spinach roughly chopped
Cashew ricotta
1/2 cup cooked quinoa
6 portobello mushroom caps
1 jar tomato sauce
Nutritional yeast/cashew crumbles for topping
Fresh basil optional

Instructions

Preheat the oven to 350ºF.
In a high powered blender (or food processor), blend the ricotta ingredients until smooth and creamy. It should resemble a soft ricotta. Transfer ricotta to a bowl and set aside.
Heat a skillet over medium heat. Add spinach and cook until just wilted (either use a little water or oil to help it along if needed). Remove from heat and press any liquid out of the spinach that might have collected in the pan.
Add spinach and quinoa to the bowl with the ricotta and stir together until combined.
Remove the stems and scrape the gills out of the mushroom caps. Line a baking pan with half of the sauce then arrange mushrooms in the pan. Evenly divide the ricotta spinach mixture between the mushroom caps. Top each with sauce and bake for 30 - 35 minutes until mushrooms are tender.
Let sit for 5 minutes then transfer to serving plates and garnish with nutritional yeast and basil (if using).

Notes

loosely adapted from Making Thyme for Health

Nutrition