-2%20(1)%20(1).webp)
Lobster Mushroom Chipotle Mac & Cheeze
I usually get my hands on lobster mushrooms once a year, but I found it twice in San Diego this year! If you can’t get your hands on this mushroom, you can use chanterelle mushrooms or oyster mushrooms since they both have a slight seafood flavor. I cooked these up with cajun spices to pair well with the chipotle mac & cheeze. It’s been a struggle for me to create a good cheeze sauce that doesn’t dry out when baked, but this recipe hits different. For this recipe, I used a blend of cashew cheeze and melted down Follow Your Heart cheddar cheeze shreds. This created the perfect sauce! I also added canned chipotle salsa for mild heat and smoky flavor. Crispy onions and chipotle salsa, to garnish, adds a nice touch to every bite. Enjoy!
Go Pro to Access This Recipe
You don't have permission to view this recipe. Please upgrade your plan or sign in to continue.
Shopping List
Cajun Mushroom Ingredients
- 1/2 pound lobster, chanterelle or oyster mushrooms
- splash of white cooking wine
- 1 Tbsp vegan butter
- 2 tsp cajun seasoning
Chipotle Cheeze Ingredients
- 1 cup raw cashews (soak 1 hour)
- 1 x 7 oz bag cheddar cheeze shreds, divided
- splash of unsweetened, unflavored plant-based milk
- 1 cup vegetable broth
- 1/4 cup refined coconut oil
- 1/4 cup nutritional yeast
- 1/2 tsp turmeric
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp onion powder
- 2 tsp apple cider vinegar
- 1/4 cup canned chipotle salsa OR diced chipotle peppers in adobo
- to taste salt
Additional Ingredients
- 1 pound pasta shells
- 1/2 chopped green bell pepper
- crispy onions
Directions
- Soak raw cashews for 1 hour, rinse, and strain
- Clean mushrooms with a soft brush and a little water to remove any excess dirt, if needed
- Chop mushrooms into small square-like bits. Add mushrooms to pan on low heat and press with a heavy pan or cast iron press to remove excess water. Flip the mushrooms bits, press, and repeat until no water remains. No need to oil the pan for this step.
- To the pan, add a splash of white cooking wine and stir to capture all the flavor from the pan. Add vegan butter and cajun seasoning. Cook 2-3 minutes. Place to the side
- In a small pot, melt ¾ of the bag of cheddar cheeze shreds with a small amount of plant-based milk. Whisk until smooth
- Add all ingredients for the chipotle cheeze to the blender, including the melted cheeze from Step 5. Blend until smooth
- Preheat oven to 370 degrees Fahrenheit
- Boil pasta shells to al dente then drain
- Add pasta to a baking pan (9x13 works well) with chopped green peppers, cooked mushrooms, and chipotle cheeze. Stir to combine. Add remaining cheeze on top of the pasta. Bake, covered, for 20 minutes or until cheeze is melted. Make sure not to overcook to avoid drying out.
- Before serving, top with crispy onions and a drizzle of chipotle salsa.
Enjoy!
Shopping List
Cajun Mushroom Ingredients
- 1/2 pound lobster, chanterelle or oyster mushrooms
- splash of white cooking wine
- 1 Tbsp vegan butter
- 2 tsp cajun seasoning
Chipotle Cheeze Ingredients
- 1 cup raw cashews (soak 1 hour)
- 1 x 7 oz bag cheddar cheeze shreds, divided
- splash of unsweetened, unflavored plant-based milk
- 1 cup vegetable broth
- 1/4 cup refined coconut oil
- 1/4 cup nutritional yeast
- 1/2 tsp turmeric
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp onion powder
- 2 tsp apple cider vinegar
- 1/4 cup canned chipotle salsa OR diced chipotle peppers in adobo
- to taste salt
Additional Ingredients
- 1 pound pasta shells
- 1/2 chopped green bell pepper
- crispy onions
Directions
- Soak raw cashews for 1 hour, rinse, and strain
- Clean mushrooms with a soft brush and a little water to remove any excess dirt, if needed
- Chop mushrooms into small square-like bits. Add mushrooms to pan on low heat and press with a heavy pan or cast iron press to remove excess water. Flip the mushrooms bits, press, and repeat until no water remains. No need to oil the pan for this step.
- To the pan, add a splash of white cooking wine and stir to capture all the flavor from the pan. Add vegan butter and cajun seasoning. Cook 2-3 minutes. Place to the side
- In a small pot, melt ¾ of the bag of cheddar cheeze shreds with a small amount of plant-based milk. Whisk until smooth
- Add all ingredients for the chipotle cheeze to the blender, including the melted cheeze from Step 5. Blend until smooth
- Preheat oven to 370 degrees Fahrenheit
- Boil pasta shells to al dente then drain
- Add pasta to a baking pan (9x13 works well) with chopped green peppers, cooked mushrooms, and chipotle cheeze. Stir to combine. Add remaining cheeze on top of the pasta. Bake, covered, for 20 minutes or until cheeze is melted. Make sure not to overcook to avoid drying out.
- Before serving, top with crispy onions and a drizzle of chipotle salsa.
Enjoy!
Related Recipes
.jpeg)
.jpeg)
.jpeg)
.jpeg)
0 Comments
Login or Register to Join the Conversation