Cashew-Stuffed Mushrooms

Cashew-Stuffed Mushrooms - 1 Guiding Stars

Active Time

10 min.

Total Time

30 min.

Servings

8-12 (107 g)

To get the most out of the mushroom stems, chop them finely and add them to the rice mixture. Black rice requires a longer cooking time, like brown, so be sure to leave time in your cooking schedule to make sure your appetizers arrive on your counter before your guests ring your doorbell!

Tip: Black rice can be hard to find, but many stores are carrying wild rice mixtures that pair black and brown for a lovely, nutritious effect.

Ingredients

24 button mushrooms
¼ cup sweet onion, minced
2 Tbsp. olive oil
1 cup black rice, cooked
¼ cup part-skim mozzarella cheese, shredded
1 carrot, peeled and grated
½ cup cashews, minced
2 cloves garlic, minced
1 tsp. sea salt
½ tsp. black pepper
3 chives, minced
Splash of white wine, or to taste
Splash of lemon juice, or to taste

Directions

Preheat oven to 350º F. Wash mushrooms, remove stems, chop stems to add to stuffing.
Over medium heat, cook onions in oil until translucent in a medium skillet. Add a splash each of white wine and lemon juice and reduce the liquid by half.
Add remaining ingredients, except for mushroom caps. Cook until warm.
Fill each mushroom cap with stuffing and place on a baking sheet. Add ¼ cup water to keep mushrooms moist during baking.
Bake for 20-30 minutes, until mushrooms are tender. Serve warm.

Nutritional analysis per serving: Calories 150; Total Fat 8.5g (12% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 2mg (0% DV); Sodium 325mg (14% DV); Total Carbohydrate 15g (5% DV); Dietary Fiber 2g (7% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 6% DV; Copper 45% DV; Biotin 35% DV; Riboflavin 25% DV.