Cashew Cream Stuffed Mushrooms

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

It’s National Mushroom Month this September so this is a perfect excuse to get in the kitchen and make a favorite mushroom recipe using our tried and true cashew cream recipe. Mushrooms have been touted as miraculous and magical and while those words tend to be used as exaggerated health claims there are loads of nutritional benefits backed up by scientific evidence that mushrooms can proudly proclaim.

Mushrooms have wellness promoting nutrients like Vitamin D, immune supportive properties which may help white blood cells,  reduce risk of certain cancers – check out this free webinar for more info on mushrooms from the National Cancer Institute (USA).  Mushrooms go far beyond the white buttons. Get creative with shiitake, maiitake, reishi types at the grocery store which have long been used in traditional medicine across the globe for a long list of ailments.

These stuffed mushrooms are easy to make and a favorite I like to bring to fall parties and school functions.  Vegan, gluten and dairy free they make a healthy side dish or snack.

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  • 12 mushrooms, I used baby bella
  • 1/4 cup cashew cream (get the recipe)
  • 2 tbsp parsley, chopped
  • sea salt and ground black pepper, to taste
  • 1 tsp olive oil


  1. Preheat oven to 350 F or 177 C.
  2. Make the savory cashew cream.
  3. Wash mushrooms and parsley, and remove stems from mushrooms.
  4. Spoon in cashew cream.
  5. Top with parsley and olive oil, save some parsley for garnish after cooking.
  6. Bake for 20 minutes. Enjoy!

Here’s a close up!

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4

  • Nutrition per serving:
  • Calories70
  • Fat5g
  • Saturated Fat1g
  • Cholesterol0mg
  • Sodium150mg
  • Carbohydrates4g
  • Fiber1g
  • Sugars2g
  • Protein 3g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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