24 large button mushrooms, stems discarded
1/4 cup Vidalia onion, minced
2 tablespoons extra-virgin olive oil
1 cup cooked wild rice
1/4 cup dairy-free mexican style shredded "cheese" (we used GO Veggie! brand)
1 large carrot, peeled and grated
1/2 cup cashews, finely chopped
2 tablespoons salsa
1 teaspoons sea salt
1/2 teaspoon black pepper
3 chives, finely chopped

24 large button mushrooms, stems discarded 1/4 cup Vidalia onion, minced 2 tablespoons extra-virgin olive oil 1 cup cooked wild rice 1/4 cup dairy-free mexican style shredded "cheese" (we used GO Veggie! brand) 1 large carrot, peeled and grated 1/2 cup cashews, finely chopped 2 tablespoons salsa 1 teaspoons sea salt 1/2 teaspoon black pepper 3 chives, finely chopped

Preheat oven to 350 degrees. Prepare a baking dish with nonstick spray; set aside.
In a small skillet over medium heat, cook onions in oil until translucent, approximately 4 to 5 minutes.
Add wild rice, cheese, carrots, cashews, salsa, salt, and pepper. Cook for 3 minutes, or until warm. Remove from heat.
Using a teaspoon, fill each mushroom cap with the mixture.
Place stuffed mushrooms in a single layer on the prepared baking dish. Bake for 10 minutes, or until heated through.
Remove from the oven and garnish with fresh chives, and serve!