Fully loaded vegan mushrooms are finally here! Last time I went grocery shopping large white stuffing mushrooms were on sale and they looked so inviting that I had to have them. For most vegetarians and vegans mushrooms are a common ingredient as they add that elusive umami flavor to dishes. I used them fairly often and have featured them in my Vegan Stuffed Pepper recipe.
This time around it is the mushrooms that are getting stuffed, and the stuffing I decided to go with is yummy, silky smooth and creamy mashed potatoes. Additionally, just to kick it up a notch I made some Cashew Sour Cream by Oh She Glows to add a bit of flair. Finally, sun dried tomatoes on top are for loveliness, color and for a bit of sweetness.
There are really two tricks here. One is to bake the mushroom caps on their own, and the other is to use a blender to purée the potatoes.
To get your mushrooms going I first remove the stems, but I don’t throw them away as I use them as a part of the stuffing. I place mushroom caps their open ends up on the parchment paper (or foil) covered baking sheet and put them in the oven for about 20-30 minutes. The point is to get the caps soft and to let the mushrooms release excess water. At the end of the baking each mushroom cap should be filled with brown liquid (see below), and I dumped this liquid out. Transfer your mushroom caps into a greased baking dish with tall sides that will help with making sure no stuffing gets out while baking.
Using a blender to purée the potatoes makes them into a creamy heaven that is perfect for stuffing. I would not recommend using the blender method if your end point is mashed potatoes because what you get is quite smooth, but for topping something like a Vegan Shepherd’s Pie or stuffing these mushrooms this method is perfect.
All in all these Vegan Mashed Potato Stuffed Mushrooms with Cashew Sour Cream are perfect as an interesting appetizer and entertaining, as well as a really great dinner in their own right. The amount of mushrooms I used is huge and it was definitely meant for sharing and enjoying in a large group, so feel free to scale down accordingly!
Vegan Mashed Potato Stuffed Mushrooms with Cashew Sour Cream
What you’ll need (for a 12 servings):
2 24 oz. (680 g) boxes white mushrooms, large
4 medium Russet potatoes
1/4 cup almond milk, plain & unsweetened (or other non-dairy milk)
1 cup of Cashew Sour Cream
1/3 cup sun dried tomatoes, julienned
What you’ll do:
- Preheat oven to 350 F (180 C).
- Clean the mushrooms gently with a piece of paper towel. Separate stems from the caps. Keep the stems for later. Place caps, hole side up, on a parchment paper lined baking sheet and bake for 15-20 minutes, until the mushroom caps are soft and full of clear, brown liquid.
- Take the mushroom caps out the oven, discard the liquid and place them into a deep baking dish well sprayed with the cooking spray. Put aside.
- Peel the potatoes, chop them into small cubes and boil until cooked through which can take 15-30 minutes depending on the size of your cubes. Drain the water and let the potatoes cool for 15 minutes. Add almond milk and blend until potatoes are smooth.
- Chop scallions, using both the green and white parts, and mushroom stems finely.
- Spray a frying pan with cooking spray and sauté scallions and mushroom stems fro 5-10 minutes. Add sautéd scallion and mushroom stem mixture to the potatoes. Mix well.
- Spoon the potato mix into mushroom caps and top with a spoonful of cashew sour cream and few slices of sun dried tomatoes. Return to the oven for another 15 minutes.
- Bon appétit!
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