Soak the raw cashews in boiling water for 1 hour. Drain and rinse after soaking.

Rinse the large mushrooms and remove the stems, placing them upside down on a paper towel to dry.

Preheat your oven to 400°F (200°C).

In a blender, combine soaked cashews, mushroom stems, lemon juice, coconut cream, white vinegar, garlic, birds eye chili, onion powder, garlic powder, smoked paprika, and salt. Blend until smooth.

Fold in chopped green onions and fresh basil.

Place mushrooms on a parchment-lined baking tray and fill each with the creamy filling.

Mix vegan breadcrumbs with melted vegan butter until coated.

Sprinkle breadcrumb mixture over stuffed mushrooms.

Bake for 15-20 minutes until the topping is golden and crispy.

Let cool slightly and serve warm, garnished with black pepper and basil leaves.