Growing up my mom would always make bacon stuffed mushrooms for the holidays. They were always a hit and a family favorite. This inspired me to recreate these perfect two bite hors d’oeurves and gave it my own touch…of course I made it vegan, raw and gluten-free (sorry this is not a nut free dish!). The mushroom stuffing is made from raw cashews…it’s sort of like a cashew hummus. If you wanted to use garbanzo beans (chickpeas) instead of cashews, follow the directions. You won’t need to soak the garbanzo beans..just follow the directions on the back of the packet on how to cook (sorry, we don’t buy canned foods in family ;). [amd-zlrecipe-recipe:4]
Cashews, like most nuts, are rich in protein and iron (they satisfy 10% of our daily requirements in just a single ounce), but cashews are a bit different in that they are also a very good source of quality amino acids. The website Nutrition Data lists cashews as a “complete or high-quality protein” due to their high amino acid score. Mushrooms are also rich in calcium, iron, potassium, copper and selenium (very good for health of bones, teeth, nails, hair and as an anti oxidant).
Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.