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Vegetarians in Paradise is a Los Angeles vegetarian web magazine. It is run by Zel and Reuben Allen. Their mission is to "offer our friends in the vegetarian community a nesting place to roost awhile and share information about a lifestyle that may keep us flying around a few years longer than our non-vegetarian friends.". |
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Reprinted with permission from Zel Allen.
Zel Allen is also the author of the cookbook The Nut Gourmet. Sample recipes from this cookbook can be found in the recipe sources.
Cashew Stuffed Mushrooms
Magazine: May 2002
Whenever you're cooking a whole dinner for guests, finding the time to prepare an appetizer that looks great, tastes divine, and takes practically no time to assemble can be quite a challenge. You can always rely on this easy preparation, and enjoy the compliments, too. This recipe makes an ideal starter to bring to a potluck.
Ingredients
- 20 button mushrooms
- 1/4 C. apple cider vinegar
- 1/4 C. Bragg Liquid Aminos
- 3/4 C. raw cashew pieces
- 4 green onions, coarsely chopped
- 1/3 of a red bell pepper, chopped
- 1/3 of a green bell pepper, chopped
- 2 to 3 heaping T. drained capers
- 1 t. Bragg Liquid Aminos
Garnish
- Cilantro leaves
- Pine nuts
Directions
- Wash mushrooms and pat dry. Using your thumb, press gently on the stems to loosen and remove them. Set stems aside.
- Combine apple cider vinegar and Bragg Liquid Aminos in a large bowl and add mushrooms. Toss to coat evenly. Marinate for 1 or 2 hours.
- Into a food processor using the "S" blade, combine mushroom stems, cashews, green onions, red and green bell peppers, capers, and Bragg Liquid Aminos. Process to a fine chunky texture.
- Remove mushrooms from marinade and dry with paper towels. Stuff cavities with cashew mixture.
- Arrange stuffed mushrooms on a lettuce-lined dish. Garnish by pressing the base of each tiny cilantro leaf into the center of the stuffing with a toothpick. Push an upright pine nut into the center next to the cilantro leaf. Serves 10 as an appetizer.