Overstuffed Portabellos with Cashew Cream
Delight in overstuffed portabellos filled with a luscious cashew cream, for a rich and flavorful vegetarian option.
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!