A delicious, healthy treat that is full of protein and veggies, these best whole30 stuffed mushrooms will soon be a favorite, whether you’re eating paleo, vegan, whole30, keto, low carb, dairy-free and/or gluten-free!
Soak raw cashews in hot water for at least an hour (longer if you’re using a blender that isn’t very powerful)
After the cashews have soaked, add them to a blender or food processor, then add the remaining ingredients and blend until smooth
Stuffed Mushrooms
Preheat oven to 350 degrees F
Sautee chopped onions and bell peppers (enough to yield 1/4 cup plus some extra pieces of red pepper if you want to use them as a garnish on top)
Carefully wash and dry the mushrooms; then pull the stems out
Coat bottom of cast iron skillet or sheet pan with 1 1/2 Tbsp olive oil
Place the mushrooms in the pan, then drizzle 1/2 Tbsp of olive oil on top of the mushrooms; then sprinkle some salt, pepper and garlic powder on them
Mix 1/2 cup of the cashew sauce and 1/4 cup of the sauteed peppers and onions together, then use the mixture to fill the mushrooms; top each with a couple chopped red peppers
