You know that favorite appetizer you always want more of when you eat out? Ahh, stuffed mushrooms! Well, crave no more - we are offering them to you in a healthy version, so you can indulge all you wish!
This original hors d'oeuvres recipe first appeared in The New York Times in a February 1981 column by Craig Claiborne. Our version is a healthier - and vegan - take on this classic. We fill fresh crimini mushrooms with sautéed walnuts, zucchini, garlic, shallots and thyme, load our delectable cashew parmesan on top, and bake them to perfection. You will love this treat!