Preheat Like a Pro: Preheat your oven to 375°F and line a baking sheet with parchment paper. Set it aside and let the oven do its thing.

Prep the Mushrooms: Gently clean the 24 ounces of baby bella mushrooms. Remove the stems, finely chop them, and arrange the mushroom caps hollow-side up on the prepared baking sheet.

Soak for Creaminess: Place 1 cup of raw cashews in a heat-safe bowl, cover with very hot water, and let soak for 20–30 minutes. Drain completely.

Blend It Smooth: Add the drained cashews to a blender with 1/2 cup water and 1/2 teaspoon salt. Blend until very smooth and thick. Add up to 2 tablespoons more water only if needed. You’re looking for spoonable, not pourable.

Build the Flavor Base: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped mushroom stems and sauté for 8–12 minutes until all moisture cooks off and the mushrooms begin to brown.

Season with Confidence: Add the minced garlic, onion powder, smoked paprika, cumin, coriander, black pepper, crushed red pepper flakes, and cayenne if using. Stir and cook for 60–90 seconds until fragrant. Your kitchen should smell amazing right now.

Layer the Umami: Lower the heat and stir in the nutritional yeast and lemon juice. Cook for another 30 seconds, letting everything come together.

Make It Creamy: Add the cashew cream to the skillet and stir until fully combined. Then stir in the remaining 1 tablespoon olive oil and 1 to 2 teaspoons coconut aminos. Taste and adjust seasoning if needed.

Stuff Them Up: Spoon the filling into each mushroom cap, about 1 to 1 1/2 tablespoons per mushroom. Gently pack it in and mound slightly on top.

Add a Little Crunch: If using the topping, toss the chopped nuts with 1 tablespoon olive oil and sprinkle over the stuffed mushrooms.

Bake to Perfection: Bake for 22–28 minutes until the mushrooms are tender and the tops are lightly golden.

Rest and Serve: Let the mushrooms rest for 5 minutes before serving. Then watch them disappear.