Full of flavors and textures, this vegan dish is a scrumptious fusion of earthy portobello mushrooms and creamy cashew-based goodness. For this recipe, select giant, agency portabellos, ensuring they’re contemporary and freed from blemishes. Recipe courtesy of the South African Mushroom Growers Affiliation.
Elements
cashew cream
- 140 gram uncooked cashews
- 125 ml water
- 2 tablespoon lemon juice
- 2 tablespoon additional virgin olive oil or avocado oil
- 1 Nail garlic
- 2 tablespoon Dietary yeast
Stuffed
- 250 gram small mushrooms lower in half
- 2 cloves garlic finely grated
- 400 gram canned artichoke hearts in brine drained and lower into slices
- ¼ Crimson onion finely diced
- 2 spring onions thinly sliced
- 1 bunch child spinach chopped into giant items
- 1 bunch contemporary basil chopped into giant items
- 1 bunch dill chopped into giant items
- 1 lemon zest and juice
- 6 massive portobello mushrooms
Serve
- Chilly-pressed additional virgin olive oil or avocado oil to cook dinner
- Low carb bread or sprouted complete wheat bread
- Salt and pepper show
For the cashew cream
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Place the cashews in a small saucepan and canopy with water. Deliver to a simmer. Simmer for 15 minutes. To empty.
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Place the cashews in a high-powered blender together with the measured water, lemon juice, olive oil, garlic, and dietary yeast. Season nicely with salt and pepper.
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Mix on excessive warmth till easy, thick and creamy. Style to regulate seasoning and add extra water or lemon juice if obligatory.
for the mushrooms
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Warmth a splash of cold-pressed additional virgin olive oil in a nonstick skillet or flippantly spray with cooking spray.
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Add the mushrooms and cook dinner till flippantly browned and tender. Add garlic and cook dinner for 1 minute till aromatic.
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Add the artichoke hearts and toss them within the garlic oil with the mushrooms. Season every little thing flippantly with salt and pepper.
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Mix the remainder of the filling elements in a bowl and add the nice and cozy mushrooms and artichokes. Style to regulate seasoning.
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Warmth the oven to the broiler place.
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Season the portabellos with salt and pepper. Place in a roasting pan, lid facet down.
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Dry roast for about 10 minutes, relying on their measurement, till tender and juicy.
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Pour some cashew cream over every mushroom.
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Fill with the child button and the artichoke filling.
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High with just a little extra cashew cream.
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Serve with lemon wedges on the facet and revel in!