Cashew-Stuffed Mushrooms

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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

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