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!