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Overstuffed Portabellos with Cashew Cream

 

Overstuffed-Portabellos-with-Cashew-Cream-3

Overstuffed Portabellos with Cashew Cream

Delight in overstuffed portabellos filled with a luscious cashew cream, for a rich and flavorful vegetarian option.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner
Cuisine South African
Servings 6

Ingredients
  

Cashew cream

  • 140 g raw cashew nuts
  • 125 ml water
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil or avocado oil
  • 1 clove garlic
  • 2 tbsp nutritional yeast

Filling

  • 250 g baby button mushrooms sliced in half
  • 2 cloves garlic finely grated
  • 400 g tin artichoke hearts in brine drained and sliced
  • ¼ red onion finely diced
  • 2 spring onions finely sliced
  • 1 bunch baby spinach roughly chopped
  • 1 bunch fresh basil roughly chopped
  • 1 bunch dill roughly chopped
  • 1 lemon zest and juice
  • 6 large portabello mushrooms

To serve

  • cold pressed extra virgin olive oil or avocado oil for cooking
  • low carb bread or sprouted wholemeal bread
  • salt and pepper to taste

Instructions
 

  • Cold Pressed Extra Virgin Olive Oil Spray is also ideal for cooking as it allows for good coverage and fewer calories.

For the cashew cream

  • Place cashew nuts in a small saucepan and cover with water.
    Bring to a simmer.
    Simmer for 15 minutes.
  • Drain.
    Place cashews in a high-powered blender along with the measured water, lemon juice, olive oil, garlic and nutritional yeast.
    Season well with salt and pepper.
  • Blend on high until smooth, thick and creamy.
    Taste to adjust seasoning and add more water or lemon juice if needed.

For the mushrooms

  • Heat a drizzle of cold pressed extra virgin olive oil in a non-stick frying pan or spray lightly with cooking spray.
  • Add the mushrooms and cook until lightly golden and just tender.
    Add the garlic and cook for 1 minute until fragrant.
  • Add the artichoke hearts and toss them in the garlic oil with the mushrooms.
    Season everything lightly with salt and pepper.
  • Combine the rest of the filling ingredients in a bowl and add the warm mushrooms and artichokes.
    Taste to adjust seasoning.
  • Heat oven onto grill setting.
  • Season portabellos with salt and pepper.
    Place on a roasting tray, cap side down.
    Dry roast for about 10 minutes, depending on their size, until tender and juicy.
  • Spoon a little cashew nut cream onto each mushroom.
    Fill with the baby button and artichoke filling.
    Top with a little extra cashew cream.
  • Serve with lemon wedges on the side and enjoy!
Keyword diabetic, dinner

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