Vegan stuffed mushrooms with cashew sour cream

Name: Vegan stuffed mushrooms with cashew sour cream
Total time: 90 min
Yield: For 3 people
Ingredients: 350 gr. portobello mushroom; 1 onion (small); 1/2 red bell pepper; 1/2 zucchini; 100 gr. tofu; 1 tablespoon tamari; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/2 teaspoon oregano (dried); 1/4 teaspoon black pepper (ground); 1/2 teaspoon garlic powder; 1/2 teaspoon agave syrup; 50 ml. white wine; 3 tablespoons extra virgin olive oil; 1/2 teaspoon salt; 100 ml. cashew sour cream

1 h 30 mTotal time

EasyDifficulty

3Servings

These stuffed mushrooms are a very tasty starter. The mix of vegetables, together with the marinated tofu, creates an intense flavor full of nuances that is exceptionally enhanced by the creamy, tangy touch of the cashew sour cream.

Another delicious feature of this dish is its texture: irresistibly tender, with a creamy, 100% plant-based filling that is carefully seasoned so that the ingredients, especially the tofu, fully absorb the flavors and aromas.

As for nutrients, these stuffed mushrooms provide protein, fiber, allicin, alliin, flavonoids, carbohydrates, beta-carotene, lycopene, vitamins C, E and B-group vitamins (B1, B2, B3, B6 and B9 or folic acid); sulfur, calcium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and iodine.

In addition, by topping them with the cashew sour cream, we add more protein, phytosterols, tryptophan, essential omega-6 fatty acids, vitamin B5, copper, chromium and zinc.

Notes

Make sure that the wine you use has not used any product of animal origin for its elaboration, since during the clarification process, elements such as animal albumin, milk proteins, gelatin or fishtail are usually used.

You can use both tamari soy sauce and shoyu soy sauce, the difference is that tamari does not contain gluten and its flavor is somewhat more intense.

These stuffed mushrooms can be consumed both hot and cold.

Tap on the steps to mark them as done

Step 1
Put the soy sauce, onion powder, thyme, oregano, garlic powder and agave syrup in a bowl and mix well. Cut the tofu into small cubes and add it to the bowl. Stir a little so the tofu is well coated and let it marinate for 1 hour.
Step 2
Meanwhile, prepare the vegetables. Chop the onion with a knife, wash the pepper and zucchini and chop them very finely too. Set aside.
Step 3
Carefully wash the mushrooms so they don't break, remove the bottom end of the stem (the volva) and separate the stem, leaving only the cap to fill later. Finely chop the stem with a knife and set aside.

Step 4
In a large pan, heat the oil over medium heat and, when it is warm, add the onion and sauté for 5 minutes.
Step 5
Add the pepper and zucchini to the pan and stir to mix everything well. Cook for 10 minutes over low heat, stirring occasionally so the vegetables don't burn. After this time, turn off the heat and set aside.
Step 6
Once the tofu has marinated, pulse it briefly in the food processor, a couple of times, to get a slightly coarse consistency.
Step 7
Heat the pan with the vegetables again over medium heat and add the tofu, stirring for a moment to mix everything. Add the salt, pepper and wine, stir again and turn off the heat.
Step 8
On a plate, place the washed and dried mushroom caps upside down, drizzle them with a little oil, and season with salt and pepper for more flavor.
Step 9
Preheat the oven to 150 °C. While it's preheating, transfer the mushrooms one by one to a plate and fill them with the vegetable and tofu mixture until the cap is completely covered. As they are filled, transfer them to an ovenproof dish.
Step 10
Once all the mushrooms are stuffed, put the dish in the oven and bake for 15 minutes.
Step 11
After this time, cover the mushrooms with parchment paper to keep the filling from burning and bake for another 15 minutes. Meanwhile, prepare the cashew sour cream.
Step 12
Once the stuffed mushrooms are baked, take them out of the oven, spoon a little cashew sour cream over the top and serve.