If you are in need of a crowd pleasing appetizer that is sure to impress even the toughest food critic – you came to the right place!
This a gluten free, dairy free, whole 30 approved and paleo version of a classic favorite.
Ingredients:
1 recipe cashew cream
1 lb mushrooms, destemmed
1 lb italian sausage
2 tablespoons vegan butter
1/2 yellow onion, chopped finely
mushroom stems chopped
2 cloves garlic, chopped
1 cup spinach, chopped
1 teaspoon sea salt
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon pepper
Cashew Cream Ingredients
1 cup raw cashews
water for soaking
1 teaspoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
2 tablespoons nutritional yeast
1/2 cup chicken broth
Step 1
Preheat oven to 375 F. Line a baking sheet with parchment paper.
Step 2
Place cashews in a bowl and cover with hot water for 30 minutes. Remove the stems from mushrooms and set aside. Chop up garlic and onion, and sauté in vegan butter until softened. Meanwhile chop up the mushroom stems, and add them in with the garlic and onion, roughly 5-7 min.
Step 3
Drain cashews and place in food processor or blender. Add in the sauteed garlic, onion and mushroom stems. Blend together with remaining ingredients under cashew cream ingredients until smooth.
Step 4
In same pan, saute the sausage over medium heat until cooked through. Add in chopped spinach and remaining seasonings. Cook for roughly 3 minutes. Then fold cashew cream into this mixture.
Step 5
Scoop a generous amount into the mushroom caps & bake for 15-20 minutes. Enjoy!
Living Intuitively 