Anyone who has been to Rise Above restaurant in St. Catharines and tried the stuffed mushrooms has expressed love at first bite. They’re next level delicious. So of course I had to try to recreate them.
This is going to be more of a guide than an actual recipe. I think once you have the basic idea down you can adapt it to your own preferences.
Rise Above dehydrates theirs and they have a particularly unique pesto recipe for the topping, so this recipe is rather more simple but still very tasty. I wasn’t using my dehydrator so I ended up selling it last year and I’ve managed just fine with using the oven.
The key is to remove the stems from your mushrooms (button and cremini mushrooms both work) and then cook them on slow so that they excrete all of the extra liquid. I do this on both sides and drain away the liquid before adding the filling. You want to make sure they’re cooked through and no longer wet.
For the filling, you can make your own favourite cashew cheese or use your favourite vegan store bought cheese. Right now I’m obsessed with this vegan cheese from Quebec which is some of the best I’ve tried:
I added a generous chunk of cheese to each mushroom and then baked them in the oven until the cheese had softened.
Then, you can top the mushrooms with your favourite pesto. I happened to still have some of my homemade creamy pesto in the freezer that I topped it with, but if you’re buying pesto I highly recommend the Basic Pesto from Sunflower Kitchen.
Simple but delicious!
