Vegan Spinach and Artichoke Stuffed Mushrooms

Preheat oven to 375°F (190°C). Lightly grease a baking sheet.

Finely chop the reserved mushroom stems.

In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-5 minutes.

Add the chopped mushroom stems and cook for another 3-5 minutes, until softened.

Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Drain any excess liquid.

In a food processor (or high-speed blender), combine the soaked and drained cashews, nutritional yeast, lemon juice, and 2 tablespoons of water. Blend until smooth and creamy, adding more water if needed to reach desired consistency. Season with salt and pepper.

In a bowl, combine the spinach mixture, artichoke hearts, cashew cream, breadcrumbs (if using), salt, and pepper. Mix well.

Stuff each mushroom cap generously with the spinach and artichoke mixture.

Place the stuffed mushrooms on the prepared baking sheet and drizzle with the remaining 1 tbsp of olive oil.

Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.

Let cool slightly before serving.