Nut Cheese-Stuffed Shiitake Mushrooms

Juicy, meaty Shiitake is the Umami base for rich herbed nut cheese with a luscious creamy texture that seems to defy its dairy-free components. Vegan yogurt adds a slightly tangy, funky note, like earthy yet mild goat cheese, perfectly paired with the rich Umami Shiitake underneath.

Recipe & photo by Hannah Kaminsky. For a detailed explanation of this recipe, please follow this link.

https://bittersweetblog.com/2021/08/13/koshin-donko-shiitake/

Inspired Vegan

Traditional

Vegitable

Ingredients (12 - 14 SERVINGS) (30 minutes + 1 day (rest the mixed ingredients in the fridge for 24 hours))

1 Cup Blanched Almond Flour
1/4 Cup Plain, Unsweetened Vegan Yogurt
2 Tbsp Fresh Parsley, Roughly Chopped
1 Tbsp White Miso Paste
1 Tbsp Nutritional Yeast
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Dried Shiitake Powder (Optional)
1/4 tsp Ground Black Pepper
2 Ounces Dried Donko Shiitake Mushrooms, Soaked for 24 Hours
Spray Olive Oil

Steps

To make the nut cheese, place the almond flour, yogurt, parsley, miso paste, nutritional yeast, onion powder, garlic powder, shiitake powder (if using), and black pepper in the bowl of your food processor.

Blend, pausing periodically to scrape down the sides of the bowl with your spatula, for about 5 minutes. The mixture should be smooth and creamy.

Transfer to an airtight container and let rest in the fridge for 24 hours to allow the flavors to meld.

When you're ready to prepare the dish, preheat your oven to 400 degrees and line a baking sheet with parchment paper. Carefully cut the stems out of the rehydrated mushrooms, saving them for another recipe (such as soup, bolognese, curry, and more.)

Spoon a heaping dollop of the nut cheese into each cap, mounding it generously on top. The exact amount will vary depending on the size of the mushroom.

Place the stuffed mushrooms on your prepared baking sheet and lightly spritz them all over with olive oil.

Move the sheet into the oven carefully, as they're liable to roll. Bake for 14 - 18 minutes, until evenly browned on top. Let cool for at least 10 minutes before serving. They're fantastic warm or at room temperature.