3/4cupTruffula's Prairie Herb Cultured Cashew Cheese Jar
Salt and pepper
2tbspnutritional yeast flakes
Preheat the oven to 400°F.
Clean the mushrooms by brushing off dirt using a damp cloth or mushroom brush. Remove the stems of the mushrooms, reserving for the filling. Using a small spoon, scrape away the gills from each mushroom.
Finely dice the mushroom stems. In a pan, add 1 tbsp of olive oil and sauté the stems, shallots, and garlic on medium heat until shallots are soft (approx. 5 minutes). Remove from heat and mix in the Prairie Herb Cultured Cashew Cheese. Season with salt and pepper to taste.
In a small bowl, combine the hazelnut meal, nutritional yeast, parsley, and avocado oil.
Using a small spoon, fill each mushroom cap with the cheese filling and top with hazelnut crumble.
Place the mushroom caps on a baking sheet. Bake the mushrooms 15-20 minutes until tender and crumb topping is golden. Serve warm.