Cheesy Stuffed Lion’s Mane Mushroom Burgers

Instructions:

1. First make the homemade vegan white cheddar cheese sauce, if using. Store bought vegan cheese can be used as well. However, we find the sauce is easier to work with when stuffing the mushrooms. 

2. Next in a small bowl, mix together the liquid aminos (or soy sauce), vegan Worcestershire sauce and liquid smoke. 

3. Now brush off any dirt from your mushrooms and cut off the small dirty stem. Find the side of the mushroom and cut a pocket into the mushroom. Be careful not to cut all the way through in any direction. (See Picture)

4. Fill in that pocket with 1-2 Tbsps of your cheese. 

5. Place your prepared mushrooms on a grill pan or frying pan coated with olive oil over medium high heat. While the mushrooms cook, immediately brush the smoky sauce over the tops of the mushrooms. Allow the mushrooms to cook until nicely browned then flip them over and brush again while the second side cooks. Remove from the heat when the mushrooms are tender and browned. 

6. Prepare your burger by placing the cooked mushroom between a bun with fresh lettuce, sliced tomato and onion, and an extra spoonful of cheese sauce and serve with plenty of napkins. Enjoy!

7. Leftover burgers can be refrigerated in an airtight container for up to 5 days.

Lion’s Mane Mushroom Burgers from meatlessmakovers.com

Serves: 4

Ingredients:

Burger Ingredients:

• 1/2 Cup Vegan White Cheddar Cheese Sauce

• 2 Tbsp Liquid Aminos

• 1.5 tsp Vegan Worcestershire Sauce

• 1/8 tsp Liquid Smoke

• 4 Medium to Large Chesed Farms Lion’s Mane Mushrooms

• 2 tsp Olive Oil

Burger Toppings:

• 4 Buns

• Lettuce

• Sliced Tomato

• Sliced Red Onion

Vegan White Cheddar Cheese Sauce:

• 1 Cup Raw Cashews (Soaked overnight or Boiled for 10 min.)

• 1/4 cup Nutritional Yeast

• 2 tsp Dijon Mustard

• 1 tsp Miso Paste

• 1 tsp Onion Powder

• 1 tsp Apple Cider Vinegar

• 3/4 Cup Water

1. Boil the nuts in a sauce pan with enough water to cover nuts by 1 inch. Allow to boil for 10 minutes and then drain or soak them overnight.

2. Place the cooked nuts in a high speed blender along with the rest of the ingredients.

3. Blend on high until very smooth. About 1 minute.

4. Enjoy as a spread or as a topping for sandwiches. Enjoy!

5. Leftover cheese can be refrigerated in an airtight container for up to a week.